Aunt Eileen’s Stuffed Eggplant

  • Recipe By
  • Published Sep 1st
  • Ready In1h
  • Servings4
  • Calories418
A culinary delight, best prepared with eggplant fresh from the garden!

Aunt Eileen’s Stuffed Eggplant Ingredients

The following are the ingredients needed to make delicious Aunt Eileen’s Stuffed Eggplant for 4 servings:

  • 2 (1 pound) eggplants
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 sprigs fresh parsley, chopped
  • 1 1/2 cups fresh bread crumbs
  • 1/2 cup grated Gruyere cheese
  • 2 tablespoons chopped black olives
  • 1 tablespoon capers
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • pepper to taste
  • 12 slices tomato
  • 1/4 cup grated Gruyere cheese
  • 4 tablespoons olive oil

Aunt Eileen’s Stuffed Eggplant Cooking Instructions

  • Prep20m
  • Cook40m
  • Ready In1h

To cook Aunt Eileen’s Stuffed Eggplant, you need about 20 minutes of preparation time. The time needed to cook this Aunt Eileen’s Stuffed Eggplant is about 40 minutes , and you can serve your Aunt Eileen’s Stuffed Eggplant within 1 hour . The following are the steps to cook Aunt Eileen’s Stuffed Eggplant easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
  2. 2 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
  3. 3 Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
  4. 4 Bake in preheated oven for 30 minutes.

Nutrition Facts

Per Serving: 418 calories; 28.9 grams of fat; 34.2 grams of carbohydrates; 12.5 grams of protein; 22 milligrams of cholesterol; 900 milligrams of sodium.

  1. Mar 25th 2011

    This is a go-to favorite in my meat-loving house, but I find it MUCH easier and tastier to eat topped with italian style canned diced tomatoes instead of sliced fresh ones. (Those hot tomato ...

  2. Jul 31st 2010

    God bless you, Aunt Eileen. Great recipe and this is how I tweaked it : mixed parmagian instead of gruyere, topped with bottled sun dried tomato and black olive Safeway spaghetti sauce and ...

  3. Aug 17th 2009

    This is so good it has become one of my regular dinners! One large eggplant cut in half makes a great filling meal in itself for two people.

  4. Jun 26th 2008

    I don't think it's eggplant season yet, so I used cucumber instead! I chilled the stuffing for a couple hours as someone else suggested, I used kalamata olives, and omitted the lemon juice a ...

  5. Jun 25th 2008

    This was very easy and extremely tasty! I used Asiago cheese instead - I also baked on a cooking stone. I added more garlic/onion and hot pepper. Excellent, will make again!

  6. May 24th 2008

    It was a little bland. I squeezed lemon on top and that made it taste quite a bit better. I think it would taste better if you baked it with some marinara sauce on top. Will try this tomorro ...

  7. Jul 24th 2007

    I used cheddar chesse in the stuffing (that's what I had) and spinkled parm. chesse on the top. This is a really good recipe I will be making it again.

  8. Mar 28th 2006

    Thanks, Aunt Eileen! What an incredible vegetarian recipe! Hollow the eggplant halves to leave a very thin layer (1/4 inch) of flesh, so that when it bakes, the remaining flesh is cooked t ...

  9. Aug 10th 2005

    Great recipe! My meat-loving boyfriend even liked it. I put the eggplant, onion and garlic in the food processor and I put the filling in the refrigerator for a couple hours to allow the fla ...