The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.


Recipe Summary

25 mins
45 mins
5 mins
1 hr 15 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).

  • Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.

  • Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).

  • Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.

  • Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.

  • Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

Nutrition Facts

371 calories; protein 22.1g 44% DV; carbohydrates 58.2g 19% DV; fat 10.7g 16% DV; cholesterol 110.6mg 37% DV; sodium 1756.8mg 70% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I cut the eggplants in half horizontally which made them easy to put inside individual cocottes. They took a bit longer to cook. This is a nice treat for lunch. Thank you for the recipe. Read More