Stuffed Eggplant Italiano
Stuffed Eggplant Italiano offers a hearty, flavorful vegetarian dish featuring roasted eggplant shells filled with a savory mixture of vegetables and cheeses. Its rich, cheesy topping and tender baked eggplant make it perfect for family dinners or entertaining guests who enjoy classic Italian flavors.
Ingredients
Instructions
- Cut the eggplants in half lengthwise.
- Place the halves, cut side down, in a shallow baking pan and bake at 350°F for about 15 minutes. Remove from oven and let cool slightly.
- Scoop out the pulp, leaving about 3/8 inch of shell intact. Place the shells cut side up in the baking pan.
- Coarsely chop the eggplant pulp.
- Combine the chopped pulp with remaining ingredients except mozzarella cheese.
- Fill the eggplant shells with the mixture, pressing firmly.
- Cover the stuffed eggplants with foil.
- Pierce the foil in several places to allow steam to escape.
- Bake at 350°F for about 40 minutes or until vegetables are tender.
- Remove the foil and sprinkle with mozzarella cheese.
- Bake uncovered for about 2 minutes or until the cheese melts.
- Cut each eggplant half into two pieces before serving.
Tips & Substitutions
For added flavor, consider blending in some finely chopped sun-dried tomatoes or olives into the stuffing mixture. If you don’t have margarine, butter or olive oil can be used as substitutes. You can also use a mix of different cheeses for a richer taste. To save time, use pre-chopped vegetables or frozen options. This recipe is a great way to incorporate more vegetarian recipes into your meal rotation.
Serving Suggestions
Serve the stuffed eggplant with a fresh green salad or pair it with Italian Bread Sticks for a complete meal. It also goes well with Green Beans Italian for a colorful plate. For a heartier option, consider serving it alongside Green (Spinach) Pasta. This dish makes a wonderful main course for a vegetarian dinner.
Storage & Reheating
Leftover stuffed eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also use a microwave, but the oven will keep the texture of the cheese and eggplant better.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant Italiano contains roughly 29 calories, with 1g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 528mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese for this recipe?
Yes, you can substitute mozzarella with other cheeses like provolone or fontina for a different flavor profile. Just ensure they melt well to achieve that gooey, satisfying texture. Mixing in some goat cheese can also add a nice tang to the stuffing.
What can I do if I don't like eggplant?
If eggplant isn’t your favorite, you can use zucchini or bell peppers as a base instead. Both options will work well with the stuffing and provide a similar texture. Just adjust the baking time accordingly, as they may cook faster than eggplant.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the eggplant and stuffing ahead of time and assemble the dish. Cover and refrigerate it until you're ready to bake, which can save time on a busy day. Just be sure to adjust the baking time, as it may need a few extra minutes if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).