Real Recipes From Real Home Cooks ®

stuffed eggplant italiano

★★★★★ 3
a recipe by
Susan Bickta
Kutztown, PA

My mother made this on occasion as a pleasant alternative to breaded eggplant. Back in the 1960s when I was growing up in Pennsylvania Dutch country, this was rather a "gourmet" vegetable recipe! I've added a few of my own special touches to this recipe to make it more up-to-date.

Blue Ribbon Recipe

This is a fantastic stuffed eggplant recipe. Veggies are sauteed, stuffed into the eggplant shell, sprinkled with Parmesan cheese, and roasted to perfection. The combination of ingredients creates a flavorful Italian meal. Hearty enough for a main dish or cut into smaller pieces for a side dish. This is simple and wonderful!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6-8
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For stuffed eggplant italiano

  • 1/4 c
    olive oil
  • 1
    medium-large eggplant
  • 1 md
    green bell pepper, chopped
  • 1 md
    onion, chopped
  • 1 can
    petite diced tomatoes, drained, 14.5 ounce
  • 1 clove
    garlic, finely diced
  • 1
    raw, extra large egg, slightly beaten
  • 2-3
    slices stale white bread, torn into pieces
  • 1 tsp
    Italian seasoning
  • 1/4 c
    freshly grated Parmesan cheese
  • salt and pepper, to taste

How To Make stuffed eggplant italiano

  • Eggplant cut in half.
    Pre-heat oven to 350 degrees F. Cut eggplant in half lengthwise.
  • Eggplant flesh scooped out and chopped.
    Carefully scoop out the flesh, reserving shell. Coarsely chop scooped out eggplant into bite-size pieces.
  • Eggplant, green pepper, and onion in a pan.
    Place a 12" non-stick skillet over medium-high heat and saute eggplant, green pepper, and onion in olive oil for 10-12 minutes or until onion becomes transparent. (You may have to add more olive oil or vegetable oil while sauteeing.)
  • Tomato and garlic added.
    Add the tomatoes and garlic to the eggplant mixture and stir to combine.
  • Egg, torn bread, and Italian seasoning added to the pan.
    Add the beaten egg, torn bread, and Italian seasoning to the skillet and stir quickly to combine ingredients and to prevent the egg from "scrambling". Add salt and pepper to taste. Continue to cook for 5 more minutes, stirring constantly.
  • Filling added to eggplant shells.
    Transfer mixture to reserved eggplant shells.
  • Sprinkling cheese on top.
    Sprinkle with Parmesan cheese.
  • Eggplant placed in a baking dish.
    Place stuffed shells in a baking dish.
  • Stuffed eggplant after it's baked in the oven.
    Bake for 30-35 minutes or until hot and bubbly. Serves 6-8 (depending on the size of eggplant).