Italian Stuffed Eggplant

This flavorful stuffed eggplant recipe is a filling vegetarian option to add to your dinner table.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

2 small eggplants

4 T olive oil

1 large zucchini (3/4 inch, diced)

1 large orange bell pepper (3/4 inch, diced)

2 ribs celery, diced

½ cup chopped red onions

1 ½ cups sliced button mushrooms

1 large tomato, roughly chopped

2 slices bacon, cooked until crisp

1 cup grated mozzarella cheese

1 T chopped fresh basil

2 T grated Parmesan cheese

1. Preheat oven to 350 F.
2. Slice eggplant in half. With a sharp paring knife, cut a circle in the flesh, 1 inch deep, leaving ¼ inch border. Score the inside ½ inch deep.
3. Brush with 2 T olive oil Bake for 15-20 minutes. Turn the eggplant over halfway through. When the flesh is soft, take the eggplant out of the oven and let cool.
4. Meanwhile, heat a pan over high heat. Add 2 T olive oil. Add the zucchini, bell peppers, celery, red onion and mushrooms. Season with salt and pepper and cook until vegetables start to soften. Add the tomatoes. Mix in the chopped bacon, basil and mozzarella to the vegetables.
5. Remove the flesh from the eggplant and roughly chop. Add the eggplant to the vegetables. Fill the eggplant with the vegetable mixture. Sprinkle with Parmesan cheese.
6.  Bake for 15 minutes until heated through.

This recipe was provided by the Columbus Community Hospital Diabetes and Health Education Department, which provides a variety of programs to help educate and support community members with diabetes, or those who are at risk of developing diabetes. Their services include group classes and individual appointments for inpatient and outpatient diabetes education.

For more information on our Diabetes and Health Education Department, click here.