Eggplant is one of the very best meat substitutes; this recipe for Stuffed Eggplant is filled with tomatoes, yellow squash and sweet peppers. Flavoured with onion and garlic, fresh oregano and basil, a titch of white wine, Parmesan and Panko crumbs, this dish is a really tasty treat for a Meatless Monday meal.
Because of its very meaty texture, eggplant is a super meat substitute that is packed with fiber, antioxidants, B vitamins, and potassium. Not only that, eggplant is incredibly versatile; it’s great in stir fry, perfect for breaded frying, roasting, braising and grilling. There are endless possibilities for this amazing fruit.
This particular recipe has the eggplant stuffed with delicious garden vegetables and herbs and is ready for the table in about 30 minutes. So, for a hectic weeknight meal, this is a really great menu option.
I just used what I had on hand to stuff the eggplant; I had tomatoes, my last little yellow squash, some sweet peppers (red, yellow, orange and banana). Those, along with the meat of the eggplant made up the main part of the stuffing. To them I added onion, garlic, some white wine, basil, oregano and some crushed red pepper flakes, as well as Parmesan cheese, Panko crumbs and an egg.
The vegetable stuffing was already hot from the initial sauté, so once the eggplant shells are stuffed, they require just a bit of time in the oven for the cheese to melt and the Panko crumbs to lightly brown.
The only regret I have about this dish is the wish that the eggplant I used was larger…because I wanted more. Not that I wasn’t full, just that it was so delicious. I hope you’ll try it!
- 1 medium-sized eggplant, halved length-wise, core scooped out and diced
- 1 tablespoon olive oil
- 1 cup yellow squash, sliced and halved
- 1 cup sweet peppers (I used red, orange, yellow and banana), sliced
- ½ cup onion, diced
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1 cup tomato, diced (I used red, yellow and green)
- 1 egg
- ½ cup Parmesan cheese
- ⅓ cup Panko crumbs
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh oregano leaves
- 1 shake crushed red pepper flakes
- salt and ground black pepper, to taste
- Preheat the broiler in the oven.
- In a large skillet, over medium-high heat, add the olive oil.
- Add the squash, peppers and onions to the skillet.
- Sauté for about 4 minutes, covered.
- Add the garlic, eggplant and wine, stir and continue to cook for 4 minutes.
- Add the tomato, cover and turn off the heat.
- In a small bowl, add the egg, Parmesan, Panko crumbs, basil, oregano, crushed red peppers and salt and pepper.
- Stir to combine and to break the egg.
- Remove the lid from the skillet and stir in the egg mixture.
- Using a spoon, stuff the vegetable mixture into the hollowed halves of the eggplant skin, which is raw.
- Brush the edges of the eggplant boat with some olive oil.
- Place in an oven-proof dish.
- Place the dish into the preheated oven and cook until the Parmesan cheese melts and the Panko crumbs begin to brown, about 10 minutes.
- Remove from the oven and serve hot.