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Savory Stuffed Eggplant

Rated as 4 out of 5 Stars
8

"This is a really good way to fix eggplant if you don't feel like the typical fried eggplant. I actually came up with this recipe, though because I did not have all the ingredients to make the fried eggplant! It was a big hit! Enjoy!"
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Ingredients

50 m servings 794
Original recipe yields 2 servings (2 halves)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  2. Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
  3. Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
  4. Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.

Nutrition Facts


Per Serving: 794 calories; 43.1 85.5 20.2 169 1794 Full nutrition

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Reviews

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Made it as called for in recipe-- used cornbread stuffing mix. Cooked for 35 minutes at 350 degrees in the oven on a cookie sheet using the eggplant shells. A little salt once it was on the pl...

I really enjoyed the texture and flavour of this recipe. Be careful not to overcook. The cheese in the end became hard and even though it wasn't attractive to look at it was still delicious. Thi...