Sun Dried Tomato Stuffed Baked Eggplant

Elevate your dinner game with this irresistibly flavorful Sun-Dried Tomato Stuffed Baked Eggplant recipe! Perfectly roasted eggplant halves are transformed into tender, edible boats brimming with a savory filling of sun-dried tomatoes, garlic, breadcrumbs, and Parmesan cheese. Enhanced with fresh basil, a hint of lemon juice, and a touch of red pepper flakes for a subtle kick, this dish balances hearty textures with vibrant Mediterranean-inspired flavors. With just 20 minutes of prep time and baked to golden perfection, these stuffed eggplants make an eye-catching vegetarian main dish or a dazzling side for any meal. Serve warm and garnish with fresh herbs for a stunning presentation that'll delight family and guests alike.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces eggplants (medium-sized)
• 3 tablespoons olive oil
• 3 pieces garlic cloves (minced)
• 1 cup sun-dried tomatoes (finely chopped)
• 3 tablespoons breadcrumbs
• 1 cup parmesan cheese (grated)
• 2 tablespoons fresh basil (chopped)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/4-inch of the skin and flesh intact to form a sturdy shell. Reserve the scooped-out flesh.

Step 3

Brush the eggplant shells with 1 tablespoon of olive oil and place them on a baking sheet, cut side up. Bake for 15 minutes to slightly soften them.

Step 4

While the eggplant shells are baking, finely chop the reserved eggplant flesh.

Step 5

In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

Step 6

Add the chopped eggplant flesh to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and slightly browned.

Step 7

Stir in the sun-dried tomatoes, breadcrumbs, parmesan cheese, basil, salt, black pepper, and red pepper flakes (if using). Mix well and cook for another 2 minutes. Remove from heat and stir in the lemon juice.

Step 8

Remove the eggplant shells from the oven and spoon the cooked filling evenly into each shell, pressing gently to pack it in.

Step 9

Return the stuffed eggplants to the oven and bake for an additional 25-30 minutes, or until the filling is golden and the eggplant shells are tender.

Step 10

Remove from the oven, let cool for 5 minutes, and garnish with additional fresh basil, if desired. Serve warm.

Nutrition Facts

Serving size	(1035.9g)

Amount per serving	% Daily Value*
Calories	1967.8

Total Fat 113.8g	0%
Saturated Fat 50.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 190.5mg	0%
Sodium 5223.4mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 27.8g	0%
Total Sugars 63.9g
Protein 114.0g	0%

Vitamin D 0IU	0%
Calcium 2782.4mg	0%
Iron 9.1mg	0%
Potassium 5038.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 22.6%

Carbs: 26.8%