Eggplant Stuffed With Summer Vegetables

Want more from Genius Kitchen?

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

Learn More
“Frank Stitt’s Southern Table”
1hr 35mins

Ingredients Nutrition


  1. With a sturdy spoon, scoop the flesh out of each eggplant half, leaving ¼ inch thick shells.
  2. Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 minutes.
  3. Dice the flesh and set aside.
  4. Preheat oven to 350 degrees.
  5. Turn the eggplant shells over, pat dry, and place on a baking sheet; bake until softened, about 15 minutes.
  6. Remove from oven and set aside; leave oven on.
  7. Meanwhile, heat the olive oil in a large skillet over medium heat.
  8. Add in onion; sauté until tender, 5-7 minutes.
  9. Add in garlic, diced eggplant, zucchini, and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.
  10. Add in tomato, parsley, basil, and breadcrumbs; stir to combine; season with salt and pepper; remove from heat.
  11. Fill baked eggplant shells with the vegetable, mounding it loosely; bake for 20 minutes; serve hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a