Stuffed Eggplant Parmesan
A flavorful stuffed eggplant dish featuring sautéed mushrooms, garlic, and onions, topped with Parmesan cheese. Perfect for a hearty, vegetarian-friendly meal that delights the senses.
Ingredients
Instructions
- Split the eggplant lengthwise and hollow, leaving a 1-inch thickness with skin intact.
- Saute garlic and onions in olive oil until fragrant.
- Add pieces of eggplant and chopped mushrooms; cook until tender.
- Stir in seasoned bread crumbs and blend in marinara sauce.
- Fill the eggplant halves with this mixture.
- Sprinkle with Parmesan cheese on top.
- Bake for 30 minutes at 350°F (175°C).
- Serve with pasta and enjoy.
Tips & Substitutions
For added flavor, try incorporating some Italian herbs like basil or oregano into the filling. If you don't have seasoned bread crumbs, you can mix plain bread crumbs with Italian seasoning. To make it heartier, consider adding cooked quinoa or lentils to the stuffing. Using different types of cheese, such as mozzarella or ricotta, can also provide a nice twist.
Serving Suggestions
This stuffed eggplant pairs beautifully with pasta dishes like Fettucini Parmesan With Vegetables or a simple side salad. A drizzle of extra marinara sauce on top before serving can enhance the flavors. For a complete meal, consider serving it alongside garlic bread or a light Italian Cheese Log for a delightful appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplant in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also reheat it in the microwave, but the oven helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant Parmesan contains roughly 216 calories, with 7g protein, 29g carbohydrates, and 9g fat. It is an excellent source of vitamin D (79% of the Daily Value), and a good source of protein and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
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 other vegetables in the stuffing?
Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or spinach to the stuffing for added nutrition and flavor. Just make sure to cook them until tender before mixing them in.
Is there a vegan option for this recipe?
Yes, you can easily make this dish vegan by omitting the Parmesan cheese or using a plant-based cheese alternative. Additionally, ensure that your bread crumbs do not contain any dairy products.
Can I prepare this dish ahead of time?
Yes, you can prepare the stuffed eggplant in advance. Assemble it and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if you're cooking it 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).