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    Home » Recipes » Main Dishes

    Published: Aug 29, 2016 by Dina-Marie · Modified: Nov 13, 2021 1 Comment This post may contain affiliate links

    Stuffed Eggplant with Parmesan

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    Stuffed Eggplant is a family favorite and the variations make it flexible for any type of diet - meat lover, vegetarian or paleo.

    Our garden is still in full swing and one big producer at the moment is eggplant. It takes creativity to use gobs and gobs of eggplant! But, one dish that remains a family favorite is Stuffed Eggplant.

    Three Stuffed Eggplants on a white and blue plate sitting on a table

    Can You Eat The Skin Of An Eggplant?

    I don't know about your family, but I like our family to eat the entire eggplant when I serve Stuffed Eggplant - skin included. But, that means that it has to be tender and not bitter! The key to tender Stuffed Eggplant is picking the eggplant when it is young and using it while it is still fresh.

    Trust me, I know, the shell of the eggplant gets tough as it ages - how do I know this? Let's just say, it has happened!

    Nutritional Value of Eggplant

    After all, there is nutritional value in the skin and don't forget the fiber! In fact, the eggplant is not loaded with any one nutrient but has a good array of nutrients. One study found that the skin of the eggplant contains anthocyanin phytonutrients, called nasunin. Nasunin is a potent antioxidant that targets free radicals and protects the fats in brain cell membranes.

    Eggplants also contain the antioxidant, phenols that are known to be one of the most powerful free radical scavengers. This means that they may prevent cancer development and heart disease. But, it is the phenols that give eggplants a slightly bitter taste.

    Stuffed Eggplant Variations

    One thing I love about my Stuffed Eggplant recipe is how versatile it is. Whether you are a meat lover, vegetarian, or paleo, this recipe works!

    For years before the GAPS diet, I was a vegetarian because I suffered from meat allergies. Thankfully, that all changed but, while allowing my gut to heal on the GAPS diet, I could no longer eat grains. I was still able to enjoy Stuffed Eggplant! Now that I am a devout carnivore and have 30+ yrs of non-meat eating to make up for, I still enjoy Stuffed Eggplant!

    So, a few notes about the variations possible with Stuffed Eggplant.

    • Meat lovers - add browned ground beef (turkey or sausage) to your spaghetti sauce
    • Vegetarians - do not add meat
    • Paleo - Leave out the rice and mix the spaghetti sauce with the eggplant and onion mixture.

    A close up of a Stuffed Eggplant topped with cheese and on a white plate

    If you’ve tried this recipe for Stuffed Eggplant or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

    Stuffed Eggplant with Parmesan

    Cultured Palate

    Not a fan of stuffed peppers? Give this a try.

    5 from 1 vote
    Print Recipe
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    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins

    Course Main Course
    Cuisine American

    Servings 6 servings
    Calories 354 kcal

    Ingredients

      

    • 3 small eggplants or 2 large eggplants
    • 2 c. cooked rice
    • 1 large onion diced
    • 3. c. spaghetti sauce or tomato sauce seasoned with basil, oregano and garlic
    • 1 c. parmesan optional

    Instructions

     

    • Cut each eggplant in half.
    • Scoop out the inside leaving about a ⅓ inch around as a shell. Cut the removed eggplant into cubes.
    • Boil the eggplant cubes along with the onion until tender.
    • Mix the eggplant, rice (if using), spaghetti sauce and parmesan.
    • Fill the eggplant halves with the stuffing.
    • Place the stuffed eggplant shells in a baking dish and add ½ inch of water to the dish. This steams the shells.
    • Bake at 350 F for about 45 minutes or until the shell is tender when tested with a fork.
    • Enjoy!

    Notes

    • Meat lovers - add browned ground beef to the spaghetti sauce
    • Vegetarians - leave out the meat
    • Paleo - Omit the rice and mix the spaghetti sauce with the eggplant and onion mixture.

    Nutrition

    Calories: 354kcalCarbohydrates: 44gProtein: 15gFat: 13gSaturated Fat: 8gCholesterol: 41mgSodium: 870mgPotassium: 1008mgFiber: 9gSugar: 14gVitamin A: 960IUVitamin C: 14.7mgCalcium: 332mgIron: 2.2mg

    Keyword easy, eggplant, vegetarian
    Tried this recipe?Let us know how it was!

     

    Source: Eggplants

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    Reader Interactions

    Comments

    1. Judee@gluten freeA-Z Blog says

      October 15, 2016 at 10:56 pm

      Very interesting post. I had no idea that eggplant was so healthy. Your recipe looks delicious.

      Reply

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