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Ultimate Stuffed Eggplant (Aubergine)

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“I love this recipe it is fantabulous, and one of my very favorite dishes that I make. If I have any leftover filling I usually stuff a couple of hollowed out bell peppers with it and bake alongside the stuffed eggplants, so you don't waste any of that yummy filling and it is delicious that way too.”

Ingredients Nutrition


  1. Cut eggplant in half lengthwise and scoop out the centers without tearing the outer skin, I use a spoon and a knife to carefully do this. I like to leave just a bit of the white part inside, it takes on the flavors of the filling well after it's been baked and just adds to it.
  2. Cut up the eggplant center into small cubes. Lightly brown meat and season with salt, pepper & garlic powder to suit your taste.
  3. Add onions, bell peppers and the cubed eggplant and cook until tender adding more seasoning if necessary to your own tastes.
  4. Add about 1/4 cup of the tomato sauce when the mixture is almost ready.
  5. Add the cooked rice and stir well.
  6. Put some olive oil in the bottom of a baking dish and place your eggplant shells inside.
  7. Fill the uncooked eggplant shells with mixture, and pour the tomato sauce over the eggplants.
  8. Sprinkle with fresh grated parmesan.
  9. COVER the baking dish with foil and bake for 30-40 minutes, in a preheated 180 Celsius or 350 Fahrenheit oven.
  10. *Hint spray foil lightly with olive oil or Pam before baking so that it won't stick to the eggplants while baking.

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