Stuffed Eggplants
Eggplant chips and roasted eggplant dip from Carson Daly and Siri Pinter
Samantha Okazaki / TODAY
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    • 2 Italian or Japanese eggplants
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 1 clove garlic, minced
    • 1/2 of a zucchini, diced
    • 1/2 of a yellow squash, diced
    • Salt and pepper
    • 1/4 cup grated parmesan
    • 1/4 cup bread crumbs (or panko)


Preheat the oven to 400 degrees. Slice the eggplants in half, lengthwise.  Using a spoon, scoop out the inner part of the eggplant, leaving the skin in tact (this will be your vessel for the stuffing). Chop up the scooped eggplant into a dice, and set aside.  Place the eggplant skins on a baking sheet lined with foil.  Spray each with cooking spray and sprinkle with salt and pepper.  Roast in the oven for 10 minutes, and then set aside.  

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for a few minutes, until onions begin to soften. Add the zucchini, squash and chopped eggplant. Season with salt and pepper, and sauté for another 5 minutes. Remove from heat. Add the parmesan and bread crumbs, and toss together.  

Using a spoon, divide the stuffing into the 4 eggplant skins.  I like to sprinkle each with a little more bread crumbs, season with a little more salt and pepper and drizzle with olive oil. Bake for 10-15 more minutes and serve.