Stuffed Eggplant Recipe

» Stuffed Eggplant Recipe
Stuffed Eggplant Recipe


  • 2 eggplants
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • pepper to taste
  • 12 slices tomato
  • 1/4 cup grated Gruyere cheese
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 6 sprigs fresh parsley, chopped
  • 1 1/2 cups fresh bread crumbs
  • 1/2 cup grated Gruyere cheese
  • 2 tablespoons chopped black olives
  • 1 tablespoon capers
  • 1 lemon, juiced


Heat oven to 350 degrees F . And cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Put the flesh finely.

Preheat 2 tablespoons olive oil in a frying pan over medium heat. Cook chopped eggplant  about 1 minute. Stir in onion, garlic, with  parsley, and cook until tender. Change to a large bowl, and combine in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, then lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.

Then top stuffed eggplants with overlapping slices of tomato. Sprinkle equally with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Put on baking sheet.

Bake in heated oven about 30 minutes.Serve.

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