Eggplant Parmesan Stuffed Eggplant

All the best parts of eggplant parm without the work and calories for a meatless dinner or vegetarian side dish.
Course Main
Cuisine Italian
Keyword eggplant parmesan stuffed eggplant
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 350
Author Brianne @ Cupcakes & Kale Chips


  • 2 medium eggplants
  • 1 Tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 1/4 teaspoons Italian seasoning , divided
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 28 oz. can canned Chopped Tomatoes in Puree or Crushed Tomatoes
  • 1 cup ricotta cheese
  • 1/4 cup grated parmesan cheese, plus 2 Tablespoons for topping
  • 4 oz. fresh mozzarella , cut in thin slices


  • Preheat your oven to 400ºF.
  • Slice each eggplant in half lengthwise and scoop out the flesh from the eggplant, leaving approximately a half-inch thick “shell”.  Cut the scooped out flesh into approximately 1/4 inch cubes and set aside.
  • Sprinkle a little salt inside the eggplant shells, and flip them upside down on a paper towel to draw out some of the water for about 5-10 minutes. Blot out some of the water from the shell, and place them cut side down in a glass baking dish sprayed with olive oil or cooking spray. Bake for about 15 minutes, or until eggplant starts to become soft.
  • While the eggplant drains and bakes, heat olive oil in a pan over medium heat. Add the onion and saute for 2-3 minutes until translucent and tender.
  • Add the reserved chopped eggplant, 1 teaspoon Italian seasoning, 1/2 Kosher salt, and 1/4 teaspoon pepper, to taste. Cook until the eggplant is browned and tender, approximately five minutes.
  • Add canned tomatoes and simmer for 5-10 minutes, until heated through. Season to taste with salt and pepper.
  • While it simmers, make the cheese mixture by combining the ricotta cheese, 1/4 teaspoon Italian seasoning, parmesan cheese, and salt and pepper, to taste, in a small bowl.
  • After the eggplant shells are done baking, remove fro the oven and spoon about 2 Tablespoons of the sauce into the bottom of each eggplant half.  Divide the ricotta cheese mixture evenly between the shells, and top each with another 2 Tablespoons sauce. Reserve extra sauce for serving.
  • Lay the mozzarella on top of the stuffed eggplants, and sprinkle with the 2 Tablespoons parmesan cheese.
  • Baked for 15-20 minutes at 400ºF, or until heated through and the cheese is bubbly and browned.


Adapted from Pink Parsley's Lasagna-Stuffed Portabellos


Serving: 1half eggplant | Calories: 350kcal | Carbohydrates: 26g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 905mg | Potassium: 1012mg | Fiber: 9g | Sugar: 14g | Vitamin A: 805IU | Vitamin C: 25mg | Calcium: 436mg | Iron: 3.1mg