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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.8
  • Total Fat: 9.8 g
  • Cholesterol: 16.6 mg
  • Sodium: 194.2 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 8.3 g
  • Protein: 9.6 g

View full nutritional breakdown of Cheesy Vegetable-Stuffed Eggplant calories by ingredient
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Cheesy Vegetable-Stuffed Eggplant

Submitted by: CHEF_MEG
Cheesy Vegetable-Stuffed Eggplant

Introduction

This easy, cheesy eggplant packs a mean veggie punch! A simple vegetarian meal that even meat-eaters will love. This easy, cheesy eggplant packs a mean veggie punch! A simple vegetarian meal that even meat-eaters will love.
Number of Servings: 4

Ingredients

    2 small eggplants (see Note)
    1 tbsp olive oil
    1 onion, finely chopped
    1 garlic clove, peeled and minced
    1 small zucchini, chopped
    Pinch of black pepper
    1⁄2 cup tomato sauce
    1 cup low-sodium petite diced canned
    tomatoes (or 4 plum [Roma]
    tomatoes, peeled, deseeded, and
    diced)
    1⁄2 teaspoon dried thyme
    1 tsp dried basil
    1 cup shredded Monterey Jack cheese
    4 tbsp grated Parmesan cheese

Directions

From The SparkPeople Cookbook

1. Preheat oven to 375° F. Prepare a baking pan
with nonstick cooking spray.
2. Trim the stems from the eggplant, and cut
them in half lengthwise. Cut the pulp from the
center of each half, leaving about 1⁄2-inch shell
of flesh.
3. Cube the eggplant pulp into 1⁄2-inch pieces.
Place a large sauté pan over moderate heat,
then add the oil. Once the oil is hot, add the
onion, garlic, zucchini, black pepper, and the
cubed eggplant. Cook, stirring until very tender,
about 5 to 7 minutes. Add the tomato sauce,
tomatoes, thyme, and basil; and heat through.
4. Lightly spray the cut edges of the eggplant
with nonstick cooking spray, then spoon onequarter
of the vegetable mixture into each shell.
Top each eggplant with one-fourth of the Monterey
Jack and Parmesan.
5. Place the stuffed eggplants in the prepared
baking pan and bake until the eggplant is hot
and the cheese is bubbly, 20 to 25 minutes.
Note: Use small eggplants of about 1⁄2 pound
each if you can. The larger the eggplant, the
more bitter it will be. The small, thin Japanese
eggplants would also work well here.






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Member Ratings For This Recipe


  • Very Good
    24 of 28 people found this review helpful
    This was really good - I added some mushrooms and used more cheese. Sometimes these spark recipes are not very practical - 2 oz of cheese divided between 4 servings is an incredibly small amount. I doubled it (now a normal serving size) and used pepper jack to jazz it up. Will make again! - 3/2/10

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  • Good
    22 of 22 people found this review helpful
    I will start by saying that we will eat this again. I suggest preseason the eggplant shell (with salt/pepper/oliveoil) and start baking in oven while making the stuffing part, that way it will cook through. The shell was very chewy and spongy and hard to get through. Good and Filling! - 2/6/12

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  • Incredible!
    13 of 13 people found this review helpful
    Absolutely loved this, I doubled the batch so I could freeze some for later meals and added ground turkey to the mixture. - 1/1/12

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  • Incredible!
    13 of 13 people found this review helpful
    I found out hubby was allergic to eggplant making this....so i do his in reverse...i do the eggplant and add mushrooms, and make him stuffed zucchini.....either way it was great....I actually cooked these on a grill. - 2/26/10

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  • 12 of 12 people found this review helpful
    Make this recipe all the time without the cheese though. Works well if you substitute an entire can of diced tomatoes (796ml can) instead of the tomato sauce and 1 cup of tomatoes.Also, pan sear the eggplant shells prior to filling them.This guarantees that they cook all the way through in the oven. - 10/16/12

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  • Incredible!
    8 of 8 people found this review helpful
    I made this recipe and it was wonderful. I did add mushrooms to it as well. No one missed the meat that day they all thought this was excellent. I've already made it twice and will make it again. - 1/24/12

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  • Incredible!
    8 of 8 people found this review helpful
    This was absolutely delicious!!! I just adore eggplant, and it far surpassed my expectations. Major YUMMY :) - 3/2/10

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  • Very Good
    7 of 7 people found this review helpful
    If you use actual Japanese eggplants (as in from Japan), they may be much smaller than the recipe calls for. 3 total weighted 1/2 a pound - I'd use 6 next time, for servings of 1.5 eggplants each.

    Otherwise, this recipe was quite tasty and I'd make it again! - 8/27/11

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  • Very Good
    7 of 8 people found this review helpful
    Very nice! I love this recipe - 2/26/10

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  • Very Good
    6 of 6 people found this review helpful
    This was surprisingly tasty and delcious. I added hot peppers because we like a touch of spice, and just used whatever cheese we had on hand. Very easy and tasty. - 3/4/10

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  • Incredible!
    4 of 4 people found this review helpful
    I love this. I tried it a couple of weeks ago and have now made it three times! - 11/2/11

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  • Incredible!
    4 of 5 people found this review helpful
    I halved the recipe except for the spices, chees. I added extra garlic, used the whole tomatoes instead of removing the pulp. It was still alot for 2 people. - 10/7/10

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  • 4 of 11 people found this review helpful
    you may want to try sea salt instead of table salt. Sea salt has not been processes and has nutrition that table salt does not have. - 2/27/10

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  • 4 of 5 people found this review helpful
    great - 2/26/10

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  • 3 of 4 people found this review helpful
    5 WW points+ - 1/30/12

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  • Very Good
    3 of 4 people found this review helpful
    This was pretty good, but a LOT of work and I hate to cook. I don't know if I'll make it again soon, but I'll definitely hang on to the recipe just in case I can talk someone else into making it. ;-) - 2/26/10

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  • Incredible!
    3 of 12 people found this review helpful
    MMMMM! I am not a fan of green olives, so I used black olives--tasted great! - 2/26/10

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  • 2 of 3 people found this review helpful
    Add sausage or ground beef to make more filling - 1/24/13

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  • Good
    2 of 4 people found this review helpful
    delicious!! - 2/26/10

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  • Incredible!
    1 of 6 people found this review helpful
    I luv this recipe, it sounds just perfect. - 12/4/12

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  • 1 of 1 people found this review helpful
    To get rid of the bitter taste cut eggplant in half and soak it in water before cooking it Put smth heavy on the top becuase eggplants tend to float. - 10/24/12

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  • 1 of 6 people found this review helpful
    Looks yummy. - 10/8/12

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  • 1 of 5 people found this review helpful
    Sounds great. I will try this using the new Daiya Jack cheese wedge and shred it and make some vegan parmesan cheese. - 9/9/12

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  • Incredible!
    1 of 1 people found this review helpful
    I have been making this for years. I use frozen stir fry veggies w/soy chorizo or ground turkey breast. They freeze well. Wrap in aluminum foil and freeze instead of baking. No need to defrost. They go straight from freezer to over if kept in foil. Heat quickly in microwave when defrosted. - 3/17/12

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  • Very Good
    1 of 1 people found this review helpful
    Next time I'm going to put some of the cheese in the vegetable mixture, instead of only on top. - 12/13/11

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