Cheesy chicken-stuffed eggplant.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.

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  • Place eggplant, cut-side up, on the prepared baking sheet. Sprinkle garlic over each and coat with olive oil; season with salt and pepper.

  • Bake in the preheated oven until eggplant is mostly tender, 25 to 30 minutes. Add chicken, tomatoes, and Cheddar-Monterey Jack cheese to each eggplant. Continue cooking in the oven until cheese is melted, about 10 minutes. Top each with scallions and basil.

Cook's Note:

Cheddar cheese can replace the Cheddar-Monterey Jack cheese, if desired.

Nutrition Facts

543 calories; protein 49.1g 98% DV; carbohydrates 20.3g 7% DV; fat 30.1g 46% DV; cholesterol 134.2mg 45% DV; sodium 323.5mg 13% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2019
The family loved this! I used Fresh-picked eggplant, tomatoes, & banana peppers. I also used chicken I had previously cooked with Badia seasoning; that added plenty of flavor! Used dried chives & parsley on top of the cheddar-Monterey Jack cheese. Many didn’t even realize they were eating eggplant! Read More

Most helpful critical review

Rating: 1 stars
08/27/2019
Yuck, I couldn’t even eat my portion. I love veggies but I cannot find a way to like eggplant. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/12/2015
Very good. Eggplant was a little mushy, but excellent flavor. Read More
(1)
Rating: 2 stars
03/15/2019
Very bland I would make it lemonier spicier or make it into a dessert with brown sugar/cinnimon. Read More
Rating: 1 stars
08/27/2019
Yuck, I couldn’t even eat my portion. I love veggies but I cannot find a way to like eggplant. Read More
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Rating: 5 stars
10/23/2020
This is very versatile. Basically I made an Italian stuffed eggplant. I cooked chicken in my Foodi, shredded it, then sautéed garlic/onion in my Foodi. I didn’t have fresh basil but I had pesto so I added pesto to the newly shredded chicken/onion/garlic mixture. I added tomatoes. I did this in the morning. For dinner I baked the eggplant but my mixture had no cheese. I topped with fresh mozzarella after all was assembled and cooked then put under broiler just to melt. Read More
Rating: 5 stars
08/24/2017
Delish can't wait to make it again. Read More
Rating: 4 stars
02/23/2017
I like things on the spicy side so I grilled chicken breast with ground fennel seed and coriander. I didn't have scallions so added some white onion with the tomatoes and chicken. Since I didn't have basil and had added spices to the chicken I didn't garnish it with anything. I used Monterey Jack cheese. It turned out very nice and it was even better today when I brought some to work for my lunch. It took little effort and time to make. Read More
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Rating: 5 stars
08/20/2019
The family loved this! I used Fresh-picked eggplant, tomatoes, & banana peppers. I also used chicken I had previously cooked with Badia seasoning; that added plenty of flavor! Used dried chives & parsley on top of the cheddar-Monterey Jack cheese. Many didn’t even realize they were eating eggplant! Read More
Rating: 5 stars
07/05/2020
Eggplant just became one of my favorite vegetables! I substituted a lot (chopped beefsteak tomatoes; dried basil, in the same amount as the fresh, and sharp cheddar cheese.) I don't think that you could ever add too much cheese. The eggplant will just sit & soak up as much oil as you brush on, so stick with the recipe in this one. Read More