Stuffed Eggplant


For an easy, satisfying vegetarian main dish, look no further. Eggplant’s meaty, rich texture helps this veggie dish steal the show.


4 medium sized eggplant
2 medium onions, diced
3-4 cloves of garlic, finely diced (or more! I won’t judge)
1 jalapeno, finely diced (optional, but delicious)
Olive oil
4 tbs balsamic vinegar
2 tsp Italian seasoning
Salt and pepper
1 cup heavy cream
2 cups fresh mushrooms, chopped
1/2 cup feta cheese
1/2 cup Parmesan cheese, grated


Preheat oven to 400F. In a large skillet, add 3-4 tbs of olive oil and place over medium heat. Add the diced onions, garlic, and jalapeno. Cook until the onions are clear (5 -10 minutes).

While the onions, garlic, and pepper cook, cut the tops and bottoms off of each eggplant. Slice the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4 inch of shell on all sides (a melon baller works well for this, but a regular metal spoon works, too). Reserve the scooped flesh.

Once the onions have cooked down to become clear, add the balsamic vinegar and the scooped eggplant flesh. Add salt and pepper to taste, then the Italian seasoning (if you don’t have Italian seasoning, you can substitute equal parts of dried oregano and thyme). Cook until the eggplant has softened, stirring occasionally.

Once the eggplant has softened, add the cream and chopped mushrooms. Cook just until the mushrooms soften, then remove from heat and stir in feta cheese.

Spray a baking pan liberally with non-stick spray. Arrange the eggplant shells in a single layer and fill with the onion and eggplant mixture. Top each stuffed eggplant with a sprinkle of Parmesan cheese. Bake at 400F for about 20 minutes, or until the eggplant shells are softened and the cheese on top has browned.

Serves 4 as a main course, 8 as a side dish.