STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Stuffed Eggplant With Cheese and Tomatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.”
1hr 15mins

Ingredients Nutrition


  1. Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
  2. Drain eggplant and allow to cool enough to be handled.
  3. Preheat oven to 350F and line a baking sheet or pan with foil.
  4. Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
  5. Cut cooled eggplant in half lengthwise and remove the flesh.
  6. Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
  7. Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
  8. Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
  9. Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
  10. Remove from the oven; top with hot tomato or pasta sauce and cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a