What's This?
Serving size 4
Prep Time
Total Time


2 small-to-medium Italian eggplant (6-8 inches long, 10-12 ounces each)3 ⅔ Tbsp extra-virgin olive oil, divided1 tsp salt, divided1 large onion2 clove garlic1 large green bell pepper, cut lengthwise into quarters3 plum tomatoes11 Tbsp chopped flat-leaf parsley, divided1 tsp sugar2 bay leaf lemon wedges for serving


1. Preheat oven to 400°F. Coat a large roasting pan with cooking spray.

2. 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.

3. Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes.

4. 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.

5. Heat 1 tablespoon 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.

6. 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.

7. Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more.

8. 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.

To Make Ahead: Loosely cover and refrigerate for up to 3 days.

More From Kitchen Daily:

Sunday Sauce Sunday Sauce
Sunday Sauce
Slow Cooker Italian Sausage, Beef and Vegetable Ragu Slow Cooker Italian Sausage, Beef and Vegetable Ragu
Slow Cooker Italian Sausage, Beef and Vegetable Ragu

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 192 20%
  • Calories from fat 117 25%
  • Total Fat 13gm 6%
  • Sodium 595mg 28%
  • Total Carbohydrates 18gm
  • Fiber 7gm
  • Protein 3gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Tomato, Italian, Mediterranean, Easy, Baking, Entertaining

Terms of Service | Privacy Policy Corporate Site | Advertise With Us