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This recipe is desirable because it is quickly put together and only requires ingredients that the average pantry has on hand. It contains no meat and has mouth-watering flavor because of a surprise ingredient, croutons. Because of the wonderful variety of croutons available, the recipe can vary in flavor. Choose your favorite! This can be a main course or a side dish. Enjoy!


Recipe Summary test

10 mins
45 mins
55 mins
4 servings


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


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Scoop flesh out of eggplants and chop the flesh, reserving the skins.

  • Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add chopped eggplant; cook and stir until eggplant is softened, about 5 minutes. Add spinach and cook until slightly wilted, 1 to 2 minutes.

  • Stir crushed croutons into eggplant mixture until evenly combined. Add remaining 1/4 cup olive oil, Parmesan-Romano cheese, salt, and black pepper; mix well.

  • Place eggplant skins in a shallow baking dish and fill each with eggplant mixture. Sprinkle mozzarella cheese over each stuffed eggplant. Pour enough hot water into baking dish to reach 1/8-inch up sides of eggplant.

  • Bake in the preheated oven until cheese is melted and stuffing is cooked through, about 30 minutes.

Nutrition Facts

411 calories; protein 9.7g; carbohydrates 24g; fat 32.7g; cholesterol 14mg; sodium 314.5mg. Full Nutrition