• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 eggplants (1-1 1/4 lbs each)
  • 3T olive oil
  • 1c chopped onions
  • 2 garlic cloves, minced
  • 1/2 t ground cloves
  • 3/4 t cumin
  • 3/4 t cinnamon
  • pinch of cayenne
  • 1 3/4 c canned tomatoes with juice, chopped (14.5 oz can)
  • 1c chopped green bell peppers
  • 1c chopped mushrooms
  • 1t salt
  • 1/4 t pepper
  • 1c bread crumbs
  • 1 3/4 c ricotta cheese
  • 2 egg whites
  • 1c grated parmesan chz


  • 1. Preheat oven to 400. Lightly oil baking tray.
  • 2. Slice eggplants in half lengthwise. Score the flesh of each half with paring knife, being careful not to pierce skin. Use spoon to scoop out flesh and leave about 1/2" thick shell. Reserve flesh to use in filling.
  • 3. Brush eggplant shells with 1T of oil and sprinkle lightly with salt. Place face up on prepared baking tray and bake for about 20 minutes, until very tender.
  • 4. Meanwhile, heat remaining oil in nonreactive saucepan. Saute onions until translucent, 8-10 minutes. Add garlic, cloves, cumin, cinnamon, and cayenne and continue to saute for about 1 minute. Cut reserved eggplant flesh into small cubes and add them. Saute about 5 minutes, stirring frequently. Add tomatoes, bell peppers, and mushrooms. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and mix in salt, black pepper, bread crumbs, and 3/4 c of ricotta cheese. Set filling aside.
  • 5. When eggplant shells are done, remove from oven and reduce tem to 350. In mixing bowl, beat egg whites until they are stiff and fold them into the remaining c of ricotta cheese.
  • 6. Fill each shell with 1 1/4c of vegetable filling. Evenly cover with ricotta custard and then grated cheese. Return baking tray of stuffed eggplant to oven and bake for ~ 30 min, until puffed and lightly golden on top.

Categories: Dinner  Side Dish  Vegetable 
© 2006-2017 BakeSpace, Inc. All Rights Reserved