RECIPE: Italian Stuffed Eggplant

Looking for a creative, simple dish that will dazzle dinner guests? Try this Italian Stuffed Eggplant recipe and pair it beside your favorite glass of Italian red wine.


  • 4 tbsp olive oil, plus for drizzling
  • 2 large eggplants, halved lengthwise
  • Kosher salt
  • Freshly ground black pepper
  • 1 15-oz. can diced tomatoes
  • 2 cloves garlic
  • 2 tbsp capers
  • 2 tsp fresh oregano
  • ¼ cup breadcrumbs
  • 2 tsp pine nuts, toasted
  • ¼ cup Pecorino cheese, grated,
  • plus for serving
  • 2 tsp parsley, minced, plus for serving


  1. Preheat oven to 400°F.
  2. Score the cut-side of the halved eggplants. Salt generously and set aside.
  3. In a large pan, warm 2 tablespoons of olive oil over medium heat. Place eggplant cut-side down and cook for 3-4 minutes. Turn over and cook for another 2-3 minutes. Remove from pan and set aside until cool to touch. Once cool, scoop out the pulp using a teaspoon and roughly chop. Set the eggplant skin “shells” aside in a baking dish.
  4. If needed, add a tablespoon or two of olive oil back to the pan. Then add the chopped eggplant and cook for 3-4 minutes. Add the garlic, capers, oregano, and tomatoes. Cook for another 3-4 minutes. Remove from heat and add to large mixing bowl.
  5. To the eggplant mixture, add Pecorino cheese, parsley, breadcrumbs. Season to taste with salt and pepper. Distribute the mixture into the eggplant “”shells.” Lightly drizzle olive oil over the stuffed eggplant.
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