Italian stuffed eggplant


A delicious dish for two, four, or any even number of people.


2 c rice (cooked risotto rice)
1 eggplant (medium size)
1⁄4 c olive oil
1 tomato (diced)
1 bell pepper (green, diced)
1 onion (minced)
1 clv garlic (minced)
  seasoning (salt and pepper to taste)
1⁄4 t basil
1⁄4 t oregano
1⁄4 c cheese (grated Parmesan)


  1. Cut eggplant in half lengthwise, and scoop out the flesh from each half, leaving a 1/2" shell. Dice the eggplant meat.
  2. Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
  3. Heat oil and sauté onion for about 3 minutes over a medium heat, until transparent. and then add garlic, cooking for a further 1-2 minutes. Add diced eggplant, tomatoes and green pepper, cooking until tender. Add cooked rice and seasonings, and stir to combine.
  4. Stuff mixture into the eggplant shells and sprinkle with grated Parmesan cheese. Bake in a preheated, 350°F. oven, about 35 minutes or until eggplant shells are tender.
2 servings
Preparation time
Cooking time
Total time
1 hour, 5 minutes