Baked Stuffed Eggplant


  • 2 small-to-medium Italian eggplants 6-8 inches long, 10-12 ounces each
  • 3 tablespoons plus 2 teaspoons of Olive Oil Marketplace Parmesan Garlic Rosemary EVOO divided
  • 1 teaspoon of salt divided
  • 1 large onion
  • 2 cloves of garlic
  • 1 large green bell pepper cut lengthwise into quarters
  • 3 plum tomatoes
  • 1/2 cup plus 3 tablespoons of chopped flat-leaf parsley divided
  • 1 teaspoon of sugar
  • 2 bay leaves
  • Lemon wedges for serving


  • Preheat oven to 400°F. Mist a large roasting pan with Olive Oil.
  • Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
  • Brush the eggplant all over with 2 tablespoons Olive Oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.
  • Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper.
  • Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes.
  • Heat 1 tablespoon Olive Oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes.
  • Remove from heat; discard bay leaves.
  • After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves.
  • Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons Olive Oil. Bake 30 minutes more.
  • Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges.
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