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Healthy Stuffed Eggplant Recipe

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


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By 0 found this helpful
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.
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  3. 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.
  4. When the eggplant is cool enough to handle, scoop out the insides and reserve. Leave about 1/2 inch of eggplant inside each half.
  5. 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.
  6. Add the chopped tomatoes and cook for another 3 minutes.
  7. Add the garlic and cook 1 minute, or until fragrant.
  8. Season with salt, pepper and oregano.
  9. Add the reserved eggplant that you scooped out.
  10. Stir in the tomato sauce and cook for 10 minutes.
  11. Stuff the eggplant halves with the sauce mixture.
  12. Top with the mozzarella cheese.
  13. Bake in the oven 20 minutes, or until the cheese is melted and bubbly.
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  15. Let sit about 5 minutes before serving.
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