ItalianSide dish

Stuffed Baby Eggplant Recipe

Name: Stuffed Baby Eggplant
Prep time: 60 min
Cook time: 120 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 28 ounce canned tomatoes; 3 tablespoons olive oil; 4 garlic cloves; 1.25 cups water; 2 tablespoons tomato paste; 1 teaspoon sugar; 0.75 teaspoon salt; 2 tablespoons basil; 4 pounds baby eggplants; 0.5 cup rice; 1 cup water; 1 cup panko breadcrumbs; 3 garlic cloves; 2 large eggs; 0.5 cup pecorino romano; 0.33333334 cup basil; 0.33333334 cup flat-leaf parsley; 1 teaspoon salt; 1 teaspoon pepper; 2 cups vegetable oil

These baby eggplants are halved, scooped out, and then filled with a savory mixture of rice, breadcrumbs, garlic, eggs, Pecorino Romano, parsley, and basil. They get a quick fry to develop some color before baking in a rich, simmered tomato sauce until bubbling. It's a dish that takes a little time but is mostly hands-off once the stuffing is made.

Recipes.zone

October 2, 2026

Back45 minServes 8Medium451 kcal

Cook mode

Veggie

vegetarian comfort food baked fried

About this recipe

Stuffed Baby Eggplant is a Italian side dish recipe that takes about 45 min from start to finish and serves 8. It calls for 20 ingredients across 14 steps, and is rated medium. A serving works out at around 451 kcal with roughly 18 g of protein. Filed under vegetarian, comfort food, baked and fried.