Stuffed Baby Eggplant

Prep Time: 45 Min Servings: 8 servings Difficulty: Medium


  • 8 Baby eggplant, halved lengthwise
  • 1 tbsp Garlic, minced
  • 1 Orange bell pepper, seeded and chopped
  • 4 Plum tomatoes, chopped
  • 1 Yellow bell pepper, seeded and chopped
  • 2 tbsp Grated lemon peel
  • 6 oz. Baby spinach
  • 2 tsp Fresh lemon juice
  • 1⁄2 tsp Salt
  • 3 tbsp Parmesan cheese, grated


  1. Preheat oven to 425°F.
  2. Lightly spray 2 large rimmed baking sheets with non-stick cooking spray.
  3. Scoop out eggplant flesh with a spoon leaving 3⁄4 inch thick shells. Chop removed eggplant and put aside. Place shells cut side up on prepared baking sheets and lightly coat with non-stick cooking spray.
  4. Bake 15 minutes, then turn shells cut side down and bake 15 minutes more until very tender.
  5. While shells bake lightly coat a large non-stick skillet with non-stick cooking spray and heat to medium. Add garlic, chopped eggplant and stir over medium heat for 3 minutes. Add chopped peppers and stir for 6 minutes or until crisp and tender. Add tomatoes to mixture and stir for 2 minutes until vegetables are tender. Add spinach in 2 batches, stir until wilted and bright green.
  6. Remove from heat stir in lemon peel and 1⁄4 teaspoon of salt.
  7. Remove sheet with eggplant shells from oven. Turn shells over and sprinkle with remaining salt and the lemon juice. Fill with vegetable mixture.
  8. Sprinkle eggplant with cheese and return to oven for 10 minutes

efore starting position racks to divide oven in thirds.
Nutritional information per serving: Protein 4g Total fat 2g Carbohydrates 17g Calories 83 Sodium 228mg Cholesterol 2mg

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