Greek-Style Stuffed Eggplant

I love eggplant. It is one of my favorite vegetables of all time. Hit me up with eggplant in pretty much any dish, and I am in heaven.

The local farmer's market was selling beautiful purple eggplant for about $1.50 each, and last week I picked out a few and brought them home. I was set on stuffing the eggplant, and found a yummy Greek-style stuffed eggplant recipe in my Cooking Light cookbook. The feta, fresh herbs & vegetable stuffing was a perfect way to enjoy the eggplant. I highly recommend topping it with some plain yogurt.

Greek-Style Stuffed Eggplant (adapted from All New Cooking Light)

print this recipe

2 eggplants, cut in half lengthwise

1/4 cup water

Cooking spray

1 cup chopped onion

1 cup chopped plum tomato

1/4 cup white wine

3 garlic cloves, minced

1 cup crumbled feta cheese

1/2 cup chopped fresh parsley, divided 

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

2 slices whole wheat bread

2 tablespoons grated fresh Parmesan cheese

Carefully remove pulp from each eggplant, leaving about 1/4 inch pulp in the shells. Reserve the shells. Coarsely chop pulp. Place eggplant shells, cut sides down, in a baking dish. Add 1/4 cup water to dish. Microwave on high for 3-5 minutes, until shells are tender but still hold shape. Preheat oven broiler. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant pulp; saute for 7 minutes. Add onion; saute for 2 minutes. Stir in tomato, wine and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon eggplant mixture into each shell. Place bread slices in food processor, and pulse about 10 times into coarse crumbs. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray. Broil for 2 minutes, or until lightly browned. Yields 4 servings (each serving is 1 stuffed eggplant half).