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Vegetable stuffed eggplant

Recipe Information

Description:
Vegetable stuffed eggplant is a delicious French recipe usually served as a main dish. It requires about 10 minutes of prep time and about 20 minutes of cooking time for a combined total time of 30 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Eggplant; Zucchini; Tomatoes
Category Fruit; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish; Appetizer
Cuisine French; Italian
Cook Method Baking; Sautéing
Diet

Ingredients

  • 2 small eggplants

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 1 clove garlic, peeled and minced

  • 1 small zucchini, chopped

  • Pinch of black pepper

  • 1⁄2 cup tomato sauce

  • 1 cup low-sodium petite diced canned tomatoes

  • 1⁄2 teaspoon dried thyme

  • 1 teaspoon basil

  • 1 cup Monterey Jack cheese

  • 4 tablespoons grated Parmesan cheese

Directions

  • Spray a cooking pan with olive oil and preheat oven to 375° F.

  • Cut the eggplant in half lengthwise. Then remove the center of each half making a shell to be filled later.

  • Cut the eggplant that was removed from the center into 1/2 inch pieces.

  • Place a large pan over moderate heat and add the olive oil, onion, garlic, zucchini, black pepper, and the cubed eggplant. Cook for about 6 minutes or until tender, stirring occasionally. Add the tomatoes, tomato sauce, thyme, and basil and cook for another 3 minutes.

  • Fill each shell of the eggplant with one quarter of the vegetable mix. Then top it with cheese as desired.

  • Place the stuffed eggplants in the cooking pan and bake for about 20 minutes or until the cheese has melted.

Nutrition (per serving)

  • Calories: 209 cal

  • Total fat: 10g

  • Sodium: 194mg

  • Carbohydrate: 24g

  • Fiber: 8g

  • Protein: 10g