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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
    25 of 29 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
    23 of 23 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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  • 14 of 14 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!
    14 of 14 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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  • Incredible!
    9 of 9 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 6 people found this review helpful
    5 WW points+ - 1/30/12

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  • Very Good
    3 of 5 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 13 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 6 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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  • Bad
    1 of 1 people found this review helpful
    I hated this meal. My husband said it was the worst thing I've ever made. The eggplant was rubbery and disgusting, just as I thought it would be, and the filling was bland. Overall, a bland dish, but it looks nice! Would be good with bellpeppers. - 12/7/11

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! Made it yesterday substituting oil with Promise fat free buttery spread and cheese with Daiya Mozzarella shreds. My recipe "Stuffed Eggplant with Daiya cheese" is 164 calories with no salt.
    Good for the Thanksgiving menu, colorful! - 10/20/11

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  • 1 of 8 people found this review helpful
    I definetly will be trying this egg plant recipe. I only made eggplant parm - good alternative - 3/5/10

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  • 1 of 9 people found this review helpful
    Except for the cheese, I liked the recipe and will be trying it out today. - 2/28/10

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  • 1 of 4 people found this review helpful
    Delicious, delicious! Other than less cheese can anyone think of a way to cut the sodium? - 2/27/10

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  • very good and the family liked it too !!! - 11/11/14

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  • I added mushrooms, but that's the only change I made. This is SO good! It's definitely a favorite way to eat veggies! - 5/20/14

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  • will make again - 2/5/14

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  • I loved this. I did sub out some things because I didn't have everything. I used sharp cheddar, did not use tomoatoes but did use the fire roasted no salt added canned tomatoes, did not use tomato saice ot thyme. - 1/28/14

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  • We don't normally eat eggplant, but I bought one at the organic market. This recipe was easy to make and very tasty. I used organic leeks instead of onion and plum tomatoes--I left out the tomato sauce. I also used a bit more thyme and basil along with a few dashes of Srihacha sauce. - 1/26/14

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  • This was delicious and pretty simple. I'll definitely make this again. - 1/24/14

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  • I like to broil it at the end to get a crunchy top! - 1/24/14

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  • 0 of 1 people found this review helpful
    I'm trying this. Eggplant is my new favorite vegetable. This would make a great lunch. - 9/11/13

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  • Very Good
    0 of 1 people found this review helpful
    Mmmmmm. - 7/11/13

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  • This recipe is awesome! I made it tonight with a few changes. I added diced red bell pepper, and spinach. I also deleted the tomato sauce. I used a large eggplant and it was just fine. In fact it was delicious! I will definitely make this again! - 6/29/13

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  • I wasn't a fan of this, but that has more to do with me than the recipe. I'm not a fan of tomato sauce, so I'd replace that with some bread crumbs. - 6/27/13

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  • love eggplant but this was a new way to try it.....very good... - 5/25/13

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  • Fantastic. Agree with previous commenters about adding more cheese and pre cooking eggplant shells. Turned out perfect! - 3/4/13

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  • DELICIOUS! I seasoned the eggplant and cooked it before I stuffed with the vegetable mixture.. - 1/26/13

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  • Very good! My meat lovers barely noticed that there was no meat. Next time I will probably add mushrooms and a little meat. It was very filling! - 1/24/13

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  • 0 of 2 people found this review helpful
    why is this recipe so high in carbs?? - 1/24/13

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  • Very Good - 1/24/13

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  • Very Good
    0 of 2 people found this review helpful
    m m m - 1/21/13

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  • I made it as a part of a Food Challenge my wife gave me. "Nailed it!" Had leftover stuffing and ready to add to a sweet red pepper! - 1/17/13

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  • Incredible!
    0 of 2 people found this review helpful
    Chef Meg tells us the larger the eggplan, the bitterer it is. - 1/13/13

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  • I always enjoy a new eggplant recipe. This one is no exception. - 1/12/13

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  • The entire family loved it. I will definitely make this again. Thank You. - 1/11/13

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  • This was one of the first recipes I tried when I bought my SP cookbook. Even my carnivore Hubby loves it. - 1/11/13

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  • Incredible!
    0 of 1 people found this review helpful
    Love this recipe. - 1/11/13

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  • 0 of 3 people found this review helpful
    Can I use an avocado instead? - 1/11/13

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  • 0 of 2 people found this review helpful
    I can't wait to try this. It sounds so yummy. My hubby doesn't like eggplant, so I will probably try it for lunch and halve the recipe. - 1/11/13

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  • 0 of 2 people found this review helpful
    I am low on veggies in my diet. This sounds good. - 1/11/13

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  • I did not enjoy this at all. It was watery and very bland. Very disappointing. A total waste of ingredients. Ended up throwing it away. - 1/11/13

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  • Mushrooms were a great Ideal...thanks for the added ingredient because I love mushrooms
    - 1/8/13

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  • 0 of 2 people found this review helpful
    Can't wait to try this one. Loved all the comments. - 12/30/12

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  • Incredible!
    0 of 1 people found this review helpful
    This is going to be a keeper for us. We love eggplant and I will prepare this meal this week. - 12/9/12

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  • good real yummy - 12/9/12

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  • easy recipe. liked the tip at the end of recipe. thanks - 12/4/12

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  • my family absolutely loved this! I love eggplant but don't like doing breaded anymore because of the fat content. This was a great side for dinner! Thanks - 11/15/12

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  • 0 of 2 people found this review helpful
    This recipe sounds really good and I have been looking all over for an eggplant recipe that sounds good and you don't have to fry it. thanks! - 10/29/12

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  • This was really delicious. The nice thing about this recipe is I have 3 more meals I don't have to cook this week! Next time I make it I will saute some lean hamburger to add to the stuffing-so many possibilities! - 10/28/12

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  • 0 of 2 people found this review helpful
    No one in my family likes egg plant. I think it's a texture thing. - 10/28/12

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  • Taste wise, pretty good, but not remarkable. Work wise--10 min preparation??? Took me more like 30 to cut and cube the pulp, and another 15 to cook till tender. IMHO, too much work for the result... - 10/24/12

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  • MMMM. Yummy. I halved this recipe for just my single self. I still used the full cup of moz. cheese.
    Amazing & Very Filling. Even better as leftovers the next day.
    Interesting the cookbook version also suggests adding green olives which I did. - 10/10/12

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  • My husband loved this. I don't really like the skin on the eggplant, but that's my own problem. I'll probably do stuffed zucchini next time. Will definitely make this recipe again! - 9/30/12

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  • the aroma that comes from the oven as this cooks make you want to devour this long before it sits upon the table - 9/9/12

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  • This recipe is delicious, easy, and very fast. I really enjoyed it, and so did my husband! - 8/2/12

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  • 0 of 2 people found this review helpful
    i've never had eggplant before but this looks great, i'll definately try this - 7/20/12

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  • Loved it! Used Rotel instead of tomatoes for a pit of spice and because, that's all I have, lol. Added more cheese. Will make again. Possibly add some ground soy to give it a little more protein. - 6/29/12

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  • Just made this recipe for lunch. Used Daiya Montery Jack instead of all the real cheese and saved a bundle of calories and fat. Absolutely wonderful dish! - 5/11/12

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  • Enjoyed!
    - 5/7/12

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  • I haven't eaten eggplant in a long time and this looks (and did!) look so delicious, but I think eggplant, for me is going to be an aquired taste! But I will make it again some time - 4/2/12

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  • 0 of 2 people found this review helpful
    trying this for the first time tonight --- - 2/23/12

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  • Incredible!
    0 of 1 people found this review helpful
    Great recipe, I also used mushrooms and used 4 cheese shredded to make it more tasty. Had leftover veggies put them in a caserole and topped with cheese and froze it. - 2/3/12

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  • Made this yesterday and both DH and I loved it. Made very few changes, but adding red and green peppers adds flavor. - 1/28/12

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  • I have never had egg plant before and I am very impressed. - 1/25/12

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  • Very Good
    0 of 1 people found this review helpful
    Thanks for the note about using small eggplants to avoid bitterness. I assume the canned tomatoes are drained. I will probably substitute mushrooms for the zucchini. The sodium is very moderate. I will probably serve this with SP's lentil and bulgar salad to increase the protein. - 1/25/12

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  • very tasty- - 1/24/12

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  • Delightful!!!! - 1/24/12

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  • Good
    0 of 1 people found this review helpful
    I made this healthier using the Forks Over Knives guidelines of NO ANIMAL PRODUCTS & LOW FAT. I did a water saute instead of using oil & then I replaced the cheese with nutritional yeast. Way yummy and FAR more heart healthy, I'll make this again. - 1/24/12

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  • Incredible!
    0 of 2 people found this review helpful
    Yummmm!
    - 1/24/12

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  • Being in Mexico I used peppers to stuff instead. Absolutely delicious! Will try them again. - 1/24/12

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  • 0 of 2 people found this review helpful
    To make vegan.... use soya cheese! - 1/24/12

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  • This was great. I added some chopped green peppers and a few more spices after i read some of the comments. i will definately make this again it replaces spaghetti for me thank you. - 1/12/12

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  • Very good, I didn't have all of the spices on hand so I actually ended up using Rotel tomatoes with green chilies so this gave it some extra spice. Will definitely fix again! Leftovers going in my lunch tomorrow :) - 12/22/11

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  • Can't find anything wrong with this recipe. I was holding my breath when my husband took his first bite. It was a hit. Since my hubby thinks he has to have meat I added some extra lean ground turkey to the stuffing. - 12/20/11

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  • It was really good. However I would cube my egg plant a little smaller next time since it's not my favorite. But even the kids ate it! - 12/17/11

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  • 0 of 2 people found this review helpful
    yum!
    - 12/9/11

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  • So incredibly delicious !
    Thanks for this great Recipe ! - 12/9/11

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  • To make it more Vegan, I used Veggie Pepper Jack Cheese and Veggie Parmeson Cheese. Great Recipe , Thanks! - 12/9/11

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  • This was even better than I was hoping for! :) I'd never eaten eggplant until now and this will definitely be a "routine" recipe at our house. Thanks! - 12/7/11

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  • I tried this yesterday. The flavor of the filling was delicious! I thought the "boat" was a little tough...maybe not cooked long enough? Next time I make it, I might bake the "boat" first, add filling & cheese, and finish baking. Any other suggestions? - 11/15/11

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  • This was the best eggplant recipe I've ever had. It was really easy to make and I felt like there was a good amount of cheese and vegetables for the inside. So good, I will make this again soon!! - 11/13/11

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  • Maybe I just didn't cook it correctly, but the eggplant boat wasn't cooked enough for me - 11/10/11

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  • 0 of 4 people found this review helpful
    I just received this recipe on October 8th - and then again on Nov. 8th! For the thousands of recipes on Sparkpeople, you guys sure do repeat a lot! I've had several repeats, but they usually take a year..never one as quickly as a month!
    How about more variety in your "Recipe of the Day" emails?! - 11/10/11

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