Cheesy Vegetable-Stuffed Eggplant

Cheesy Vegetable-Stuffed Eggplant

4.3 of 5 (167)
member ratings
Create a Recipe Makeover
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
Submitted by:


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


    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


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.

Rate This Recipe

Member Ratings For This Recipe

  • Good
    37 of 37 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

    Was this review helpful?   yes  No

  • Very Good
    32 of 37 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

    Was this review helpful?   yes  No

  • 28 of 28 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

    Was this review helpful?   yes  No

  • Incredible!
    16 of 16 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

    Was this review helpful?   yes  No

  • Incredible!
    15 of 15 people found this review helpful
    I found out hubby was allergic to eggplant making 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

    Was this review helpful?   yes  No