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Healthy Stuffed Eggplant Recipe

Category Vegetarian
Healthy Stuffed Eggplant
Here is a new use for eggplant in this meatless main dish. This guide contains a healthy stuffed eggplant recipe.


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August 17, 2016

This is a great recipe, whether you have a garden or not. It's restaurant quality, and wonderful as a meatless meal.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Source: Shared on Facebook


  • 2 large eggplants
  • 2 Tbsp olive oil, divided
  • 2 Roma tomatoes, chopped
  • 1/2 cup white onions, chopped
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 1/2 tsp oregano, chopped (I used dried to my taste)
  • 1 cup mozzarella, shredded
  • 2 cups tomato sauce (canned or homemade)
  • 1/2 cup mushrooms, washed and sliced


  1. Preheat oven to 400 degrees F.
  2. Cut the eggplant in half. Place each half face-down on a foil-lined baking pan. Rub 1 Tbsp. of the oil over the eggplant. Bake 25 minutes, or until tender.
  3. When the eggplant is cool enough to handle, scoop out the insides and reserve. Leave about 1/2 inch of eggplant inside each half.
  4. Heat the other Tbsp. of olive oil in a large skillet over medium-high heat. Saute the mushrooms and onions until softened, about 6-7 minutes.
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  6. Add the chopped tomatoes and cook for another 3 minutes.
  7. Add the garlic and cook 1 minute, or until fragrant.
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  9. Season with salt, pepper and oregano.
  10. Add the reserved eggplant that you scooped out.
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  12. Stir in the tomato sauce and cook for 10 minutes.
  13. Stuff the eggplant halves with the sauce mixture.
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  15. Top with the mozzarella cheese.
  16. Bake in the oven 20 minutes, or until the cheese is melted and bubbly.
  17. Let sit about 5 minutes before serving.
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