Hearty Italian Stuffed Eggplant

I wanted something for dinner the other night that was flavorful and hearty, but I wasn’t in the mood for meat. I have a standard eggplant parmesan recipe, but I wanted to shake things up, so I stuffed some of the eggplants instead. I am sure glad I did, because these came out delicious and will definitely become a regular in my ‘meat-free dinner’ options. The eggplant shell is hearty and gives the dish great substance; the Italian herbs and tomatoes combine perfectly with the earthy mushrooms; and the pecorino adds just enough flavor without overwhelming you! These stuffed eggplants will satisfy the hungriest of appetites. I couldn’t love them more.

Italian Stuffed Eggplant

Italian Stuffed Eggplant


  • 2 large eggplants
  • 3 Tbsp salt
  • olive oil, for brushing
  • 1/4 cup water
  • 2 Tbsp butter
  • 3 or 4 shallots, finely diced
  • 1/2 lb (250 g) cremini mushrooms, quartered
  • 1/4 cup red wine
  • 2 Tbsp parsley, chopped
  • 1 14oz (400 g) can tomatoes, drained
  • 1 Tbsp Italian seasoning
  • salt and pepper
  • 1/2 cup pecorino, diced (plus more grated)


  1. Preheat the oven to 350 F (175 C).
  2. Cut the eggplants in half lengthwise and cut out the flesh leaving about 1/4 inch inside the shell. Dice what you removed and set aside.
  3. Salt the inside of the eggplant shells well, then put them cut side down on a plate and let sit for about 30 minutes then wipe them dry with a paper towel.
  4. Brush the eggplant shells inside and out with some olive oil, and place them cut side down in a casserole dish.
  5. Pour a 1/4 cup of water in the dish then cover tightly with foil and bake for 45 minutes.
  6. While the shells are baking, heat the butter in a skillet above medium low heat and add the shallots - cook until softened, about 4 minutes.
  7. Add the mushrooms and saute until they have given up most of their juices, then increase the heat to high and add the wine and parsley.
  8. When about 1/2 of the liquid has evaporated stir in the eggplant and cook on high heat for about 3 more minutes.
  9. Stir in the diced tomatoes and Italian seasoning and season well with salt and pepper. Reduce the heat and allow to simmer for about 5 minutes, then remove from heat and set aside.
  10. When the eggplant is done, remove it from the oven and increase the heat to 425 F (220 C).
  11. Stir the pecorino into the mushroom mixture, then stuff each eggplant shell and bake in the top third of the oven for 10 minutes.
  12. Turn the broiler on high, sprinkle the eggplants with a little of the reserved grated pecorino and broil for about 2 minutes, until browned.

Stuffed Eggplant-2

This post was written by a Certified Yummly blogger.


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