This delicious baked eggplant dish features tender, oven-roasted eggplants topped with a savory vegetable filling of onions, bell peppers, and mushrooms, all topped with a sprinkle of Parmesan cheese. Perfect as a side dish or a light main course, this recipe is packed with flavor, nutrients, and color, making it an ideal addition to any meal.
Preparation Time
- Total Time: 45 minutes
- Active Time: 25 minutes
Ingredients
For the Eggplants
- Eggplants: 3, washed and sliced lengthwise or into rounds
- Olive Oil: 3 tbsp
- Paprika: 1 tsp
- Black Pepper: to taste
- Oregano: to taste
- Garlic: 2 cloves, minced
- Salt: to taste
For the Vegetable Filling
- Onion: 1, chopped
- Olive Oil: for frying
- Red Bell Pepper: 1/2, diced
- Green Bell Pepper: 1/2, diced
- Mushrooms: 2, sliced
- Salt: to taste
- Paprika: to taste
- Parmesan Cheese: grated, for topping
Instructions
Step 1: Prepare the Eggplants
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Arrange the sliced eggplants on the baking tray.
- Drizzle 3 tablespoons of olive oil over the eggplants and sprinkle with paprika, black pepper, oregano, minced garlic, and salt. Coat the eggplants evenly with the seasoning.
- Bake in the preheated oven for 20-25 minutes until soft and lightly golden.
Step 2: Prepare the Vegetable Filling
- While the eggplants are baking, heat a small amount of olive oil in a skillet over medium heat.
- Sauté the chopped onion until translucent.
- Add diced red and green bell peppers and cook for 3-4 minutes until they begin to soften.
- Add the sliced mushrooms, season with salt and paprika, and cook for an additional 2-3 minutes until all vegetables are tender and well combined.
Step 3: Assemble the Dish
- Remove the baked eggplants from the oven and allow them to cool slightly.
- Top each eggplant slice with the sautéed vegetable mixture, spreading it evenly across the surface.
- Sprinkle a generous amount of grated Parmesan cheese over the vegetables.
Step 4: Final Baking
- Return the assembled eggplant dish to the oven.
- Bake for an additional 10 minutes at 180°C (350°F) until the cheese is melted and slightly golden.
Step 5: Serve and Enjoy
- Let the eggplant dish cool for a few minutes before serving.
- Enjoy this healthy, flavorful dish as a side or a main course!
Cooking Tips
- Choose Firm Eggplants: Firm eggplants hold up well during baking and maintain a nice texture.
- Adjust Seasoning to Taste: You can add additional spices such as Italian herbs or chili flakes for a spicy kick.
- Experiment with Cheeses: For a different flavor, try substituting Parmesan with mozzarella or feta.
- Avoid Overcrowding: When roasting, keep the eggplant slices spaced apart for even cooking.
- Use Fresh Herbs: Garnish with fresh basil or parsley for a pop of color and extra flavor.
Nutritional Benefits
- Eggplants: High in fiber and antioxidants.
- Bell Peppers: Great source of vitamins C and A.
- Mushrooms: Low in calories, rich in fiber and vitamin D.
- Parmesan Cheese: Adds calcium and protein.
Dietary Information
- Vegetarian: Contains no meat or fish.
- Gluten-Free: Made without any gluten ingredients.
- Low Carb: Naturally low in carbohydrates.
- Nut-Free: Safe for those with nut allergies.
Nutritional Facts (Per Serving Estimate)
- Calories: ~180 kcal
- Protein: 6 g
- Carbohydrates: 12 g
- Fat: 10 g
- Fiber: 4 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at low heat until warm to maintain texture.
Why You’ll Love This Recipe
- Nutritious and Flavorful: Packed with vegetables and topped with cheese.
- Easy to Prepare: Simple ingredients and straightforward steps.
- Versatile Dish: Perfect as a side or light main course.
- Beautiful Presentation: Bright colors and textures make it visually appealing.
- Healthy Comfort Food: Light yet satisfying, with a cheesy finish.
Conclusion
These Baked Stuffed Eggplants with Vegetable Filling and Parmesan are a delicious way to enjoy healthy, wholesome ingredients in a flavorful dish. The tender eggplants, savory vegetable filling, and melted Parmesan cheese make it a comforting yet light option that’s perfect for any meal. Serve it warm for the best taste and texture!
Frequently Asked Questions
- Can I use different vegetables for the filling?
Yes, feel free to add zucchini, cherry tomatoes, or spinach. - Can I substitute Parmesan with another cheese?
Mozzarella or feta would work well as alternatives. - Can I make this dish vegan?
Omit the Parmesan or use a vegan cheese alternative. - How do I prevent the eggplants from becoming too mushy?
Bake them until just tender, and avoid overbaking. - Can I prepare this dish in advance?
Yes, you can prepare the filling and bake the eggplants ahead of time, then assemble and bake just before serving.