4.3 of 5 (109)

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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 recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile. This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile.
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

  • WAZZU.REN

    Very Good
    18 of 20 people found this review helpful
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    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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  • SMURFY0418

    Good
    17 of 17 people found this review helpful
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    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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  • LADIWOLF59

    Incredible!
    12 of 12 people found this review helpful
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    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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  • MELLY3183

    Incredible!
    10 of 10 people found this review helpful
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    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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  • SIMSCHERYL


    8 of 8 people found this review helpful
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    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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  • JEANINE100

    Incredible!
    7 of 7 people found this review helpful
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    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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  • BECKYR16

    Very Good
    7 of 7 people found this review helpful
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    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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  • JBABES01

    Incredible!
    7 of 7 people found this review helpful
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    This was absolutely delicious!!! I just adore eggplant, and it far surpassed my expectations. Major YUMMY :) - 3/2/10

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  • SJSFRANCINE

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

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  • MIMOM2010

    Incredible!
    4 of 4 people found this review helpful
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    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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  • LIVINGONMYTERMS

    Incredible!
    4 of 5 people found this review helpful
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    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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  • PICADELLA

    Very Good
    4 of 4 people found this review helpful
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    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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  • MOMMYME


    4 of 9 people found this review helpful
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    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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  • JUHOEG


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

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  • SHAPE-SHIFTER

    Very Good
    3 of 4 people found this review helpful
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    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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  • TRICIAN13

    Incredible!
    3 of 11 people found this review helpful
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    MMMMM! I am not a fan of green olives, so I used black olives--tasted great! - 2/26/10

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  • LTODYU


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

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  • OUTEAST32


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

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  • ANITA50

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

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  • GREASE31

    Incredible!
    1 of 3 people found this review helpful
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    I luv this recipe, it sounds just perfect. - 12/4/12

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  • COOPERD44


    1 of 3 people found this review helpful
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    Looks yummy. - 10/8/12

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  • KMBJBB


    1 of 2 people found this review helpful
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    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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  • SBETTS2


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

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  • LIMASTAR


    1 of 6 people found this review helpful
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    Except for the cheese, I liked the recipe and will be trying it out today. - 2/28/10

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  • MAMAMIA5729


    1 of 3 people found this review helpful
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    Delicious, delicious! Other than less cheese can anyone think of a way to cut the sodium? - 2/27/10

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  • MIDWESTERN4

    Incredible!
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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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  • GILLIAN_EVE

    Incredible!
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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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  • MRSTOY1212

    Very Good
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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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  • NGCHILD


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    why is this recipe so high in carbs?? - 1/24/13

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  • JCLARK1981

    Very Good
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    Very Good - 1/24/13

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  • WRENDY28

    Very Good
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    m m m - 1/21/13

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  • MIRAGE727

    Very Good
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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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  • EGRAMMY

    Incredible!
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    Chef Meg tells us the larger the eggplan, the bitterer it is. - 1/13/13

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  • 1STTOOHIASMOM

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

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  • PATRICIAANN46

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

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  • RUTHEY01

    Incredible!
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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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  • LOVEDBY2

    Incredible!
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    Love this recipe. - 1/11/13

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  • SHARANWIL


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

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  • KLEMIE


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    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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  • MATISKELLA1


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    I am low on veggies in my diet. This sounds good. - 1/11/13

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  • STARLADYGS

    O.K.
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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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  • BELINDA0810


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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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  • LOUISE3518


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    Can't wait to try this one. Loved all the comments. - 12/30/12

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  • FIRECOM

    Incredible!
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    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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  • TOPCAT93


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    good real yummy - 12/9/12

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  • MARIACASTILLO7


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

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  • EAROWE86

    Incredible!
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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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  • GARFIELD64


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    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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  • HAXLSN


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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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  • CECELW


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    No one in my family likes egg plant. I think it's a texture thing. - 10/28/12

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  • IRINAMYERS


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    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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  • SHOWBIZK

    Good
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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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  • CSHOWALTER2

    Incredible!
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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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  • CLRWILLIAMS25

    Incredible!
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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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  • SUGARSMOM2


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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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  • NIKONAJD

    Very Good
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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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  • TAY_LUK


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    i've never had eggplant before but this looks great, i'll definately try this - 7/20/12

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  • IWANTBOROMIR

    Incredible!
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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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  • THINKFLOWERS

    Incredible!
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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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  • DUTCHONEY


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    Enjoyed!
    - 5/7/12

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  • TREESAJ

    Good
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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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  • APPEALSTOME

    Incredible!
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    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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  • BESTMEPOSSIBLE


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    trying this for the first time tonight --- - 2/23/12

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  • WALDO4910

    Incredible!
    0 of 1 people found this review helpful
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    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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  • CAROLJ35

    Incredible!
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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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  • JEANINEPH10


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

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  • GIGISPARKY

    Very Good
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    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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  • LEANJEAN6

    Good
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    very tasty- - 1/24/12

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  • DANNIEGEE

    Incredible!
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    Delightful!!!! - 1/24/12

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  • STUFFNEARTABOR

    Good
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    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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  • WHIMZIKEYS

    Incredible!
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    Yummmm!
    - 1/24/12

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  • GINA180847

    Incredible!
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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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  • BONNYR


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    To make vegan.... use soya cheese! - 1/24/12

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  • LEACAT2

    Incredible!
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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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  • MEETMEINSTLOUIS

    Incredible!
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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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  • MEADCOCK

    Incredible!
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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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  • CMYANG

    Very Good
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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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  • AHNAZEE

    Very Good
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    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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  • TWINKIEQUEEN


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    yum!
    - 12/9/11

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  • PRAIRIECROCUS


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

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  • DIABETICVIP

    Very Good
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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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  • SPARKLED87

    Incredible!
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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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  • MYNAMEISSMILE

    Bad
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    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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  • HUNNNYBEE


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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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  • SLACKE

    Incredible!
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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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  • LOVETOLAUGH56

    Good
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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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  • STEPHANNE27


    0 of 2 people found this review helpful
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    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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  • TECAVINESS


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    really good - 11/8/11

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  • WOOFERCOALBOY

    Incredible!
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    Looks wonderful. - 11/8/11

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  • LAURAB242


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    I really liked the idea of this. Not so much the texture. Flavor was good. - 11/8/11

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  • CIRANDELLA

    Incredible!
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    Here is *finally* an eggplant Parmesan dish we can all enjoy without the ten bazillion usual calories! Mmmm.... Chef Meg's a whiz! - 11/8/11

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  • BRENDAS1978

    Incredible!
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    Really good. I only had one baby eggplant, so I cut the recipe in half (although now I wish I would have bought two of them). I used the cheeses I had on hand -- Low Fat Mozzarella and Asiago and didn't have diced tomatoes, so I added extra tomato sauce instead. I'd definitely make it again. - 10/24/11

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  • ANNMH185

    Incredible!
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    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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  • GINIEMIE

    Very Good
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    I liked it a lot, my son thought it was missing something. If I make it again, I'll try pepperjack as suggested by WazzuRen. - 10/12/11

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  • BARB.BON


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    Very very good!! Will deffinately make again!!
    - 10/9/11

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  • ROSEDALE777

    Incredible!
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    Yum! I love ratatouille and had never thought of putting it back in the skin. Makes sense though. The cheese on top is perfect - 10/8/11

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  • KATHRYNLP

    O.K.
    0 of 1 people found this review helpful
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    We don't 'do eggplant" so I'll use a chicken breast.. and I'll add some mushrooms, red bell pepper, use pizza sauce instead of tomato sauce.and used more cheese. - 10/8/11

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  • RACH1130


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    I loved it, however next time I will not use the ramano cheese. I felt it added to much of a salty tast. Thank you for a really good recipe. - 7/25/11

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  • KIMMYBLACK

    Very Good
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    This recipe is excellent. Try it with some Morningstar sausage mixed it. It compliments the tomatoes and the herbs and rounds out the meal. - 7/19/11

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  • DZSHESSICA

    Incredible!
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    so easy, so good! And it also makes for nice presentation. - 7/14/11

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