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Stuffed Eggplant with Parmesan

Not a fan of stuffed peppers? Give this a try.
Course Main Course
Cuisine American
Keyword easy, eggplant, vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 354kcal
Author Cultured Palate

Ingredients

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