My Mom’s Italian Vegetarian Stuffed Eggplant
Small Italian eggplants are hollowed and roasted until tender, then filled with their own sautéed flesh, cherry tomatoes, onion, garlic, breadcrumbs, Parmesan, parsley, and egg. Topped with homemade marinara and mozzarella, they’re baked until bubbling and golden. A comforting vegetarian family recipe inspired by my mom’s cooking and made even more special with fresh eggplant from the garden.
Ingredients
For the Eggplant
- 4 small eggplants
- 2 Tbsp. extra virgin olive oil
- salt and pepper
For the Filling
- The chopped eggplant flesh from the shells
- 1/2 cup onion, finely chopped
- 2 cloves garlic , minced
- 1 cup Italian-seasoned or plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/3 cup fresh Italian parsley, chopped
- 1 large egg
- salt and pepper to taste
For Topping
- 2 cups homemade marinara sauce
- 1 cup shredded mozzarella
- Fresh parsley or basil, for serving
Instructions
Prepare the Eggplant
Preheat the oven to 400°F.Wash and dry the eggplants. Cut them in half lengthwise. Using a small spoon or paring knife, carefully hollow out the center, leaving enough flesh around the edges so the shells remain sturdy.Chop the eggplant flesh into small pieces and set aside.Place the eggplant shells cut-side up on a lightly oiled baking sheet. Drizzle with olive oil and season with salt and pepper.Roast for about 10-15 minutes, or until the shells begin to soften but still hold their shape.Make the Filling
While the shells roast, heat the olive oil in a large skillet over medium heat.Add the chopped onion and cook until softened. Add the garlic and cook for about 30 seconds.Add the chopped eggplant and cherry tomatoes. Season with salt and pepper and sauté until the eggplant is tender and the tomatoes have softened.Remove from the heat and allow the mixture to cool slightly.Transfer to a bowl and stir in the breadcrumbs, Parmesan, parsley, and egg. Mix until everything is well combined.The filling should be moist enough to hold together but not wet. Add a little more breadcrumbs if needed.Stuff the Eggplant
Spoon the filling generously into the roasted eggplant shells, gently pressing it into the cavities.line a baking dish with half of the marinara sauce , arrange the stuffed eggplant on topSpoon marinara sauce over each eggplant, then sprinkle generously with shredded mozzarella.Bake Again
Reduce the oven temperature to 375°F.Bake for approximately 40 - 45 minutes, until the filling is heated through and the mozzarella is melted and lightly golden.For a more browned, bubbly top, place the eggplant under the broiler for the last 1–2 minutes, watching carefully.Let them rest for a few minutes before serving.