A culinary delight, best prepared with eggplant fresh from the garden!

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
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 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.

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  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.

  • Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.

  • Bake in preheated oven for 30 minutes.

Nutrition Facts

418 calories; protein 12.5g 25% DV; carbohydrates 34.2g 11% DV; fat 28.9g 45% DV; cholesterol 22.3mg 7% DV; sodium 899.5mg 36% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2006
Thanks Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh so that when it bakes the remaining flesh is cooked tender and pulls easily away from the skin... I deglazed the pan with some of the vinegar from the capers jar to get the great caramelization from the bottom and added it to the bowl of stuffing... I also substituted Pecorino Romano cheese for the Gruyere (because that's what I had)... I really was surprised at how well it turned out... I will definitely invite guests the next time I make this! Read More
(51)

Most helpful critical review

Rating: 3 stars
05/25/2008
It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I think it would taste better if you baked it with some marinara sauce on top. Will try this tomorrow night with the leftovers. Read More
(14)
54 Ratings
  • 5 star values: 27
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
03/28/2006
Thanks Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh so that when it bakes the remaining flesh is cooked tender and pulls easily away from the skin... I deglazed the pan with some of the vinegar from the capers jar to get the great caramelization from the bottom and added it to the bowl of stuffing... I also substituted Pecorino Romano cheese for the Gruyere (because that's what I had)... I really was surprised at how well it turned out... I will definitely invite guests the next time I make this! Read More
(51)
Rating: 5 stars
08/02/2010
God bless you Aunt Eileen. Great recipe and this is how I tweaked it: mixed parmagian instead of gruyere topped with bottled sun dried tomato and black olive Safeway spaghetti sauce and some mozzarella. To those that say this is labor intensive: don't scoop eggplant out take a small sharp good knife and slice halved eggplant in square grid to within an 1/8 th inch of shell(If you break through shell it doesn't matter it will still hold stuffing)carve out chunks by running knife along sides of shell and as close to center as you can get pull or cut out chunks then put chunks in the food processor and pulse. You might also use food processor to chop onions and throw in the garlic cloves with them while you're at it. Bake shells at 425 for 10 minutes while you're cooking chopped chunks onions etc.. Take shells out of oven and turn down oven to 350 and by the time it cools to that temperature the shells should be stuffed and you should be ready to bake those perfectly stuffed eggplants. Read More
(39)
Rating: 5 stars
08/10/2005
Great recipe! My meat-loving boyfriend even liked it. I put the eggplant onion and garlic in the food processor and I put the filling in the refrigerator for a couple hours to allow the flavors to develop. Thanks! Will make again! Read More
(33)
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Rating: 5 stars
06/25/2008
This was very easy and extremely tasty! I used Asiago cheese instead - I also baked on a cooking stone. I added more garlic/onion and hot pepper. Excellent will make again! Read More
(17)
Rating: 4 stars
06/26/2008
I don't think it's eggplant season yet so I used cucumber instead! I chilled the stuffing for a couple hours as someone else suggested I used kalamata olives and omitted the lemon juice and capers -- i couldn't get the jar open! It turned out great and very good-looking. My parents (for whom I made this) loved it and even suggested I may be a better cook than my older brother! Best compliment ever! Read More
(15)
Rating: 3 stars
05/25/2008
It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I think it would taste better if you baked it with some marinara sauce on top. Will try this tomorrow night with the leftovers. Read More
(14)
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Rating: 4 stars
07/24/2007
I used cheddar chesse in the stuffing (that's what I had) and spinkled parm. chesse on the top. This is a really good recipe I will be making it again. Read More
(14)
Rating: 4 stars
08/18/2009
This is so good it has become one of my regular dinners! One large eggplant cut in half makes a great filling meal in itself for two people. Read More
(14)
Rating: 5 stars
03/28/2011
This is a go-to favorite in my meat-loving house but I find it MUCH easier and tastier to eat topped with italian style canned diced tomatoes instead of sliced fresh ones. (Those hot tomato slices on top can be awkward and a lot of tomato in one bite). To those that find it bland its much more flavorful with italian-flavored bread crumbs. It's cheaper and just as good without the olives and capers and substituting grated mozzarella or Parmesan for the Gruyère. Read More
(9)