roasted and stuffed smothered eggplant

02 Mar

This dish turned out to be a family pleaser!!  Everyone, from the 10-year-old to the 40-year-old, thought it was delicious.  I used the Cuisinart to chop the mushrooms, so they were more finely diced than I had planned.  But the small dice really gave it a “meaty” texture.  A serving size is an entire half, but I had half of a half and was very satisfied.  It’s very filling!

You could always add grated mozzarella cheese to the top (PointsPlus would change) prior to baking.

Roasted and Stuffed Smothered Eggplant

  • 2 medium unpeeled, uncooked eggplants, sliced lengthwise
  • 2 tsp. olive oil
  • non-stick spray
  • 1 large onion, diced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 red peppers, diced
  • 3 cloves garlic, chopped
  • 8 oz. sliced baby bella mushrooms
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. chopped thyme
  • salt and pepper to taste
  • 15 oz. canned tomato sauce
  • 1 clove garlic, minced

Preheat oven to 400 degrees F.

Rub cut sides of eggplants with oil.  Place on a nonstick baking sheet cut sides up.  Bake for 20 to 25 minutes (eggplants should not be cooked entirely through).  Remove from oven and flip over.  Let cool.  (Leave oven on).

Spray a small saucepan with olive oil non-stick spray and turn heat to medium.  Add a minced clove of garlic and stir until lightly brown.  Add tomato sauce, a dash of salt and pepper.  Let simmer for 10 minutes.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat.  Add onions, carrots, zucchini and peppers.  Saute until soft and slightly browned, about 5 to 7 minutes.  Add garlic and mushrooms.  Increase heat to high and continue to saute until mushrooms soften and release their juices, about 5 to 7 minutes.  Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.

Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4 inch of eggplant flesh in skin.  coarsely chop flesh and add to mushroom mixture.  Mix well.

Fill each eggplant shell with about 1 1/2 cups of filling.  Place stuffed eggplant shells in a nonstick 9×13 pan.  Spoon 1/2 cup of tomato sauce over each stuffed eggplant.  Bake for 15 minutes, remove from oven and let cool.  Makes 4 servings.

Recipe slightly adapted from

Each serving has 4 PointsPlus.

Using the Simply Filling Technique, each serving has 1 PointsPlus.


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