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Italian Stuffed Eggplant (Aubergine)

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“Surprise the hungriest of appetites with a gargantuan serving of this satisfying vegetable dish. Toasted sunflower kernels add unexpected crunch. This is a meatless version, made to be low-fat, low-cal. You could certainly add any meat you may have in mind for a change.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash eggplants and cut in half lengthwise. Carefully remove pulp, leaving 1/4-inch-thick shells.
  2. Chop pulp, and set aside 2 cups. (Reserve remaining pulp for another use). Set eggplant shells aside.
  3. Coat a nonstick skillet with cooking spray; place over medium heat until hot.
  4. Add onion and next 4 ingredients; cook, stirring constantly, until tender.
  5. Stir in 2 cups eggplant pulp, tomato, and tomato sauce.
  6. Cook, uncovered, 15 minutes.
  7. Remove from heat; stir in rice and next 4 ingredients.
  8. Arrange eggplant shells in a shallow baking dish coated with cooking spray; spoon vegetable mixture evenly into shells.
  9. Bake, uncovered, at 350 degrees for 10 minutes or until thoroughly heated.
  10. Sprinkle with mozzarella cheese; bake 5 additional minutes or until cheese melts.
  11. Serve eggplant boats on individual plates and garnish if desired.

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