Stuffed Eggplant Recipe


  • 1 large eggplant
  • 1/2 cup cooked rice
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and black pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4-inch thick shells. Chop the eggplant flesh and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped eggplant, onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  4. Stir in the cooked rice, chopped tomatoes, parsley, feta cheese, salt, and black pepper.
  5. Fill the eggplant shells with the rice mixture and place them in a baking dish. Sprinkle the tops with Parmesan cheese.
  6. Bake the stuffed eggplants for 20 minutes, or until they are heated through and the cheese is melted and golden. Serve immediately.


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