Herb-Infused Stuffed Eggplant with Tomato and Cheese
Indulge in a healthier twist on the classic eggplant parmesan with this delightful Herb-Infused Stuffed Eggplant with Tomato and Cheese. This dish features tender eggplant shells filled with a flavorful mixture of sautéed tomatoes, onions, and aromatic herbs, blended with creamy mozzarella for a comforting meal. The addition of a fresh homemade tomato sauce elevates the dish, infusing it with vibrant flavors. Perfect for meal prepping, this recipe can be made ahead of time—just pop it in the oven when you're ready to impress your family or guests with a delicious, wholesome dinner that doesn't compromise on taste.
N/A
Servings
175
Calories
13
Ingredients
Ingredients
Eggplant
1 large (unpeeled with stem intact)
Olive oil
1 tablespoon
Roma tomatoes
2 (chopped (or 1 large tomato))
Onion
1/4 cup (chopped)
Garlic
2 cloves (minced)
Fresh parsley
1 tablespoon (chopped)
Fresh oregano
1/2 tablespoon (chopped)
Mozzarella cheese
1/4 cup (shredded)
Salt
1/4 teaspoon (to taste)
Black pepper
to taste (freshly ground)
Ground cinnamon
1/4 teaspoon (to taste)
Hot pasta sauce
optional (homemade or jarred)
Feta or Parmesan cheese
optional
Instructions
1
1. In a large pot, place the unhusked eggplant and cover it with water. Bring to a boil and let it cook for about 10 minutes until it becomes tender.
2
2. Drain the eggplant and let it cool until you can handle it comfortably.
3
3. Preheat your oven to 350°F (175°C) and line a baking sheet or pan with foil for easier cleanup.
4
4. Heat olive oil in a medium skillet over medium heat. Add the chopped tomatoes, minced garlic, and diced onion, sautéing until the onion turns golden brown, roughly 5 minutes.
5
5. Once the eggplant has cooled, cut it in half lengthwise and carefully scoop out the flesh, leaving a thin layer attached to the skin to create a sturdy vessel for your filling.
6
6. Chop the scooped-out eggplant flesh and stir it into the skillet with the tomato mixture. Cook for an additional 2-3 minutes until everything is well combined.
7
7. Remove the skillet from heat and mix in the shredded mozzarella cheese, salt, pepper, ground cinnamon, chopped parsley, and oregano, combining well.
8
8. Place the eggplant halves on the prepared baking sheet and generously fill each with the cheesy mixture.
9
9. Bake in the preheated oven for 20-25 minutes, or until the filling is heated through and the edges of the eggplant start to brown.
10
10. Remove from the oven and drizzle your choice of hot tomato or pasta sauce over the stuffed eggplants. For an extra touch, sprinkle additional cheese on top before serving.
Nutrition Information
7.5g
Fat
17.5g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable used in this recipe?
The primary vegetable used is one large eggplant.
How long should I boil the eggplant?
You should boil the unhusked eggplant for about 10 minutes until it is tender.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
Is this stuffed eggplant recipe vegetarian?
Yes, this is a vegetarian recipe featuring vegetables, herbs, and cheese.
How many calories are in this dish?
There are 175 calories in this dish.
What type of tomatoes are recommended?
The recipe suggests using 2 Roma tomatoes or 1 large tomato.
How much olive oil is needed for sautéing?
The recipe calls for 1 tablespoon of olive oil.
What herbs are used for the infusion?
Fresh parsley and fresh oregano are used to infuse the dish with flavor.
What kind of cheese is included in the filling?
Shredded mozzarella cheese is mixed into the eggplant filling.
Can I add other cheeses as a topping?
Yes, Feta or Parmesan cheese can be used as an optional topping.
What is the protein content of this recipe?
This recipe contains 6 grams of protein.
How many grams of fat are in a serving?
There are 7.5 grams of fat in this recipe.
What is the total carbohydrate count?
The dish contains 17.5 grams of carbohydrates.
Does this recipe include garlic?
Yes, it includes 2 cloves of minced garlic.
What is the preparation for the eggplant before stuffing?
You must boil it, cut it in half, and scoop out the flesh to create a vessel.
How long does it take to sauté the vegetables?
The tomatoes, garlic, and onion should be sautéed for roughly 5 minutes until the onion is golden.
Is cinnamon used in this savory dish?
Yes, 1/4 teaspoon of ground cinnamon is added to the filling for a unique flavor.
Can this recipe be used for meal prep?
Yes, it is perfect for meal prepping as it can be made ahead and baked when ready.
How long should the stuffed eggplant bake?
It should bake for 20 to 25 minutes in the preheated oven.
Should I peel the eggplant?
No, the eggplant should be left unpeeled with the stem intact.
What is the purpose of lining the baking sheet?
Lining the baking sheet with foil makes for easier cleanup.
How much onion is required?
The recipe requires 1/4 cup of chopped onion.
What type of sauce can be drizzled over the top?
You can use a hot pasta sauce, either homemade or jarred.
What is the amount of fresh parsley needed?
You will need 1 tablespoon of chopped fresh parsley.
Is there a specific amount of salt and pepper to use?
The recipe suggests 1/4 teaspoon of salt and black pepper to taste.
How do I know when the eggplant is done baking?
The eggplant is ready when the filling is heated through and the edges begin to brown.
What makes this a healthier version of eggplant parmesan?
It uses fresh vegetables and herbs with a controlled amount of cheese rather than heavy breading and frying.
How much fresh oregano is used?
The recipe calls for 1/2 tablespoon of chopped fresh oregano.
What happens to the scooped-out eggplant flesh?
It is chopped and stirred back into the skillet with the tomato and onion mixture.
Can I use a larger amount of cheese?
Yes, you can sprinkle additional cheese on top before serving for an extra touch.