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Make this stuffed eggplant recipe as an impressive side dish (that's easier than it looks) or make it main-dish worthy by adding your favorite protein to the filling.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Halve the eggplant lengthwise. Hollow out the halves, leaving 1/4- to 1/2-inch-thick shells; chop pulp. For filling, in a medium skillet, cook mushrooms, onion, and chopped pulp in hot olive oil for 5 minutes. Add tomato; cook and stir for 2 minutes more. Stir in the cooked rice, salt, and pepper.

  • Lightly coat a 2-quart square baking dish with nonstick cooking spray. Place eggplant halves, cut sides up, in baking dish. Spoon filling into eggplants.

  • Bake, uncovered, in a 350°F oven for 25 minutes; sprinkle with cheese and bake for 10 to 15 minutes more or until heated through and eggplant shells are just tender.

Nutrition Facts

107 calories; 4 g total fat; 1 g saturated fat; 4 mg cholesterol; 185 mg sodium. 15 g carbohydrates; 4 g fiber; 4 g protein;


1 Ratings
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