Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."

-Jeff Smith, The Frugal Gourmet

The refrigerator light goes on...

Pretty much everyone but us Americans calls eggplant aubergines. I agree with Jeff Smith that it's a lovely name. But they're really lovely to eat and this recipe has tons of flavor. The stuffing is rich on its own and the melted mozzarella makes it even better.


Stuffed Roasted Eggplant

Servings: 2 | Serving size: 1 large stuffed eggplant (2 halves)

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes good leftovers. Add the cheese just before reheating.

2 large eggplant (about 12 ounces each)
spray olive oil
1 tsp olive oil
2 cloves garlic (minced)
2 Tbsp pine nuts
1 rib celery (diced)
1/4 red bell pepper (diced)
1/4 green bell pepper (diced)
1 15 ounce can no salt added diced tomatoes
1/2 cup water
1/8 tsp salt
fresh ground black pepper (to taste)
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried marjoram
6 ounces part skim milk mozzarella (sliced)

Preheat the oven to 325°F.

Slice the eggplant lengthwise and then using a knife or spoon, scoop out the seeds, leaving about a half to three quarters of an inch of flesh with the skin, and set the removed flesh aside. Spray a large pan with oil and place the eggplant in cut side down. Place the pan in the oven and roast for about 20 minutes.

Place the olive oil in a large skillet over medium high heat. Add the garlic and pinenuts and cook, tossing frequently, for about 3 minutes.

Add the celery, red and green peppers and cook, tossing frequently.

Chop the retained eggplant seeds and flesh into 1/2 inch cubes, and place in the pan with the tomatoes, water, salt, pepper, oregano, basil and marjoram. Reduce the heat to medium and cover.

Cook covered for about 20 minutes, stirring occasionally, and then uncover. Continue cooking until there is very little liquid left.

Remove the eggplant from the oven and stuff with the tomato and eggplant mixture. Top with the sliced mozzarella and then return the pan to the oven. Cook until the cheese is melted, then serve.

Nutrition Facts

Serving size: 1 large stuffed eggplant (2 halves)

Servings: 2

Amount Per Serving

Calories 473 Calories from Fat 226
% Daily Value
Total Fat 26g 40%
    Saturated Fat 12g 58%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 45mg 15%
Sodium 634mg 26%
Total Carbohydrates 38g 13%
    Dietary Fiber 16g 63%
    Sugars 16g
Protein 29g
Vitamin A 47% Vitamin C 189%
Calcium 74% Iron 22%
Vitamin K 41 mcg Potassium 1482 mg
Magnesium 124 mg