Vegetarian Stuffed Eggplant

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Vegetarian Stuffed Eggplant

This vegetarian eggplant dinner can be on your table in less than an hour. Yep a restaurant quality dinner without leaving home.

The hardest part about this recipe is coring the eggplant, and that’s not even that difficult if you use a sharp paring knife or you can scoop it out with a spoon.

Roasting the eggplant shells before filling softens them and produces a caramelized  outer skin from the , garlic and oil rub.

I  like to use my Cuisinart toaster oven to roast the eggplant, so I don’t have to heat up my whole house by using my large wall ovens.

In this recipe you can use pre cooked rice or cook the rice according to package directions.

The same  for the marinara sauce make my homemade marinara or use your favorite store bought brand.

To Peel Or Not To Peel Eggplant

While the skin of a small or young eggplant is edible, the skin becomes bitter on larger or older eggplants, and should be peeled.

For these vegetarian stuffed eggplant recipe  I used small eggplant and didn’t peel them.

When in doubt the answer do you peel eggplant the answer is Yes, peel them using a vegetable peeler or sharp paring knife

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram  that’s my favorite part!!!!!

Ingredients

  • 4 medium eggplant
  • 2 cups cooked brown rice
  • 3 cups prepared marinara sauce divided
  • 1 chopped onion
  • 3 Tablespoons  chopped garlic
  • 2 cups chopped spinach
  • 1 cup parmesan cheese
  • 1 Tablespoon each Italian parsley, basil, and thyme
  • salt and pepper to taste
  • 1/4 cup olive oil

 

Instructions

Turn oven to 375 degrree

  1. Slice eggplants in half with a spoon remove insides
  2. Rub eggplant shells with olive oil, garlic, salt and  pepper
  3. Roast eggplant in preheated oven for 15 minutes
  4. Mean while cut inside of eggplant into medium cubes
  5. Saute onion and garlic until limp
  6. Add eggplant saute until eggplant is soft
  7. Mix in prepared rice, spinach, and  Parmesan cheese
  8. Divide filling among the 8 eggplant half’s
  9. Line the roasting pan with 1 cup prepared marinara sauce
  10. Place the eggplant on top of the marinara sauce
  11. Top each eggplant half with remaining 2 cup marinara sauce and additional parmesan
  12. Return to oven bake covered for an additional 30 minutes…..ENJOY!!!!

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Comments (2)

  1. Long time supporter, and thought I’d drop a comment.

    Your wordpress site is very sleek – hope you don’t mind me asking what theme you’re using?
    (and don’t mind if I steal it? :P)

    I just launched my site –also built in wordpress like yours– but the theme slows
    (!) the site down quite a bit.

    In case you have a minute, you can find it by searching for “royal cbd” on Google (would appreciate any feedback) – it’s
    still in the works.

    Keep up the good work– and hope you all take care of yourself during the coronavirus scare!

    1. Hi Justin,
      Thank you, the theme is TOTAL I bought it. Am glad you like it, the blog is a constant work in progress.

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