Easy Stuffed Eggplant

September 8, 2013

Stuffed eggplant from La Tavola Marche is an easy Italian dish for any night of the week.  Sweet summer eggplant is filled with onion, celery tomato, and parmesan cheese and baked until bubbly.  The eggplant flesh becomes soft and tender and melds with the flavors of the filling.  This dish can be served as a side dish family style or a first course.

Stuffed Eggplant


4 eggplants
3 Tablespoons olive oil, plus extra for brushing
1 onion, chopped
1 celery stalk, chopped
3 red or green bell peppers, halved, seeded & chopped
4 ripe tomatoes, diced
2 eggs, lightly beaten
3 Tablespoons Parmesan cheese, freshly grated
salt & pepper

For full recipe instructions, click here.

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