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  • 1 clove garlic, chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Parmigiano Reggiano, freshly grated
  • 2 large eggplants
  • 2 medium onions, sliced
  • 4 medium zucchini, cut into 1/4 in pieces
  • 1/4 cup fresh parsley, chopped
  • 1 can tomatoes, cut in 1 inch pieces
  • 1 tbsp basil
  • 1 tsp oregano
  • 1 tsp thyme


  • Preheat oven to 400F.
  • Cut eggplants in half lengthwise.
  • Scoop out the flesh with a spoon, leaving 1/8-inch-thick shells, and reserve shells.
  • Cut flesh into 1/2-inch pieces.
  • Heat oil in a large saute pan over medium heat. Slice the onions.
  • Carefully add the eggplants, onions, and garlic to the hot oil.
  • When the eggplants are soft, add zucchini and tomatoes.
  • When zucchini begins to soften, stir in the herbs and simmer for 1 minute.
  • Remove the pan from heat and add 1/3 cup of the cheese, salt and pepper.
  • Stuff the eggplant shells with filling and sprinkle with the remaining cheese.
  • Bake for 45 minutes to 1 hour or until the top is beginning to brown and the shells are done.

Categories: Dairy  Main Dish  Vegetable 
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