What's New
Arts & Leisure
Fashion & Style
House & Home
Home & Garden
Parties & Events
Professional Advice
Times of your Life
About Us
Search the Site

Stuffed Eggplant


  • 1 medium eggplant (approximately 1 lb.)
  • tsp. Salt
  • 2 tsp. Olive oil
  • 2 clove garlic, minced
  • 2 ounces Romano cheese - finely grated
  • 1 cup canned tomato sauce
  • 1 cup fine bread crumbs
  • tsp. Dried basil
  • 3 Tbsp. chopped fresh flat-leaf parsley
  • Black Pepper
  • Salt
  • 3 Tbs. Chopped parsley
  • 1 cup chopped onion


  • Cut eggplant lengthwise into quarters, and cut each quarter crosswise into 4 pieces.
  • Combine the eggplant and a touch of salt in a large saucepan
  • add water to cover, and bring to a boil.
  • Cover, reduce heat, and simmer 6-8 minutes or just until pulp can be removed from peel.
  • Carefully remove pulp, reserving peels.
  • Mash pulp; set aside.
  • Heat 2 teaspoons oil in a nonstick skillet over medium heat.
  • Add eggplant pulp and onion
  • saute until tender.
  • Remove from heat; stir in breadcrumbs, one half of Romano cheese, parsley, touch of pepper, and 1 minced garlic clove.
  • Arrange reserved eggplant peels in a single layer in an 11 x 7-inch baking dish coated with cooking spray.
  • Spoon about 2 tablespoons eggplant mixture onto each peel.
  • Bake at 350 degrees for 20 minutes or until thoroughly heated.
  • Place a saucepan coated with cooking spray over medium heat.
  • Add 1 minced garlic clove; saute 30 seconds.
  • Add tomato sauce, basil, salt and pepper to taste and cook just until heated. (3-4 minutes)
  • Spoon sauce over eggplant; sprinkle with remaining cheese, and garnish with additional parsley,
  • Serve warm.
  • Approximately 8 servings.

Top of Page

Back to Vegetable Recipes
Copyright 2004-2006 ClevelandWomen.Com. All Rights Reserved.
Questions or Comments? E-Mail us at: