Cheesy Vegetable-Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small eggplants (see Note)1 tbsp olive oil1 onion, finely chopped1 garlic clove, peeled and minced1 small zucchini, choppedPinch of black pepper1⁄2 cup tomato sauce1 cup low-sodium petite diced canned tomatoes (or 4 plum [Roma] tomatoes, peeled, deseeded, and diced)1⁄2 teaspoon dried thyme1 tsp dried basil1 cup shredded Monterey Jack cheese4 tbsp grated Parmesan cheese
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 one quarter of the vegetable mixture into each shell. Top each eggplant with one-fourth of the Monterrey 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.
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 one quarter of the vegetable mixture into each shell. Top each eggplant with one-fourth of the Monterrey 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.
Nutritional Info 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
Member Reviews
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SMURFY0418
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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WAZZU.REN
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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CD13112110
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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APPEALSTOME
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