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Veggie-Stuffed Eggplant

 Veggie-Stuffed Eggplant
Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."
2 ServingsPrep: 25 min. Bake: 20 min.


  • 1 medium eggplant
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped sweet red pepper
  • 3/4 cup seeded chopped tomatoes
  • 1/4 cup toasted wheat germ
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • 1 tablespoon grated Parmesan cheese


  • Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick
  • shell. Cube pulp; set shells and pulp aside.
  • In a large nonstick skillet coated with cooking spray, saute onion
  • and garlic until onion is tender. Add the mushrooms, zucchini, red
  • pepper and eggplant pulp; saute for 4-6 minutes or until vegetables
  • are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme,
  • salt, pepper and pepper flakes; cook for 1 minute.
  • Divide mixture evenly between the eggplant shells; sprinkle with

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Veggie-Stuffed Eggplant (continued)

Directions (continued)

  • Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25
  • minutes or until shells are tender. Yield: 2 servings.
Nutritional Facts: 1 stuffed eggplant half equals 186 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 363 mg sodium, 35 g carbohydrate, 12 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.