Wednesday, August 24, 2011

Eggplant Stuffed with Parmigiano Cheese

Eggplant alla Vidaneda. That's it's Italian name. I think it means Hillbilly Eggplant! Thats what my mom said, LOL.  She is really a funny lady.  Shes got all sorts of weird names from Sicily that she calls stuff. I wont go into detail or she might hit me with a Italian mothers weapon of choice.

Imagine a tender meaty flesh to the eggplant with a hidden bite of salty goodness. That's Eggplant Stuffed with Parmigiano Cheese in nutshell. Summer veggies are so tasty and good, you just have to try this one. 

Did you know that 75% of the worlds eggplant comes from New Jersey? I was surprised too.  Lets give NJ a round of applause for this delicious veggie :)

  • 6 eggplant
  • 1/4 lb fresh parmigiano cheese, cut into small chunks
  • 3 garlic cloves, sliced thin
  • salt and pepper to taste
  • 32 oz. jar of Perfect Everytime Tomato Sauce
  • 15 leaves of fresh basil


Cut top and bottom of eggplant. Slice off skin on 3 sides( see picture). Cut slit in eggplant where the skin has been removed. Salt the wound (the slit). Let the eggplant sit for 15 minutes so as to let it soften. Add cheese and garlic to slits (see picture). Arrange in pan, with olive oil, on a medium low flame. Just high enough so they are sizzling in the pan. Cover and cook turning every 6 minutes or whenever they golden on that side (see pic). Total cooking time 20 minutes. Add 1 jar of Perfect Every Time Tomato Sauce, then taste it!! If the sauce is tart add 1 tablespoon sugar. Add salt and pepper to taste. Allow sauce to heat through.  Add basil and serve with bread.

Servings: 6



  1. What a cool recipe idea! I love eggplant, but I never know what to do with it outside of a few staple recipes. I'm definitely saving this recipe for later.

  2. Sounds fantastic! We love eggplant!!! Always looking for new ideas. Have you ever tried baking it? I'm always trying to cut out oil if I can.

  3. Can't wait to try it........and thanks for the pictures...helped "picture" it for cooking.

  4. Julia - I heard there are male and female eggplants - is that true? Making your rice ball torta for the second time today - delish! Love your site!

  5. Thank you all for your comments. I love to read them. I have not tried to bake this, but perhaps I will ask Gina of to give it a try. Shes great at lightening up my stuff.
    I havent heard of male/female eggplants. Curious about it though!

  6. This looks deee-licious! And wow, you got stumbled!!

  7. Hey Julia! These good delicious! Eggplants are my favorite! great recipe....

  8. Hi Gina!! Super easy, but how do I lighten them up? could you take this challenge. I love these, but they could use a lightening up. I guess by baking them, but how? I made them again last night and they were heaven. Can eggplant be creamy, cause mine were creamy!!

  9. Wonderfull recipe, I simply adore eggplant.
    As for baking this, I would sugest to give the eggplant a pre-cook at the microwaves for 3 or 4 minutes before stuffing it and then bake it.

  10. Hi Julia,
    I finally made this last night. I baked it at 400* in a glass pan with a tbs of olive oil in the pan and drizzled on top. I turned it every so often until it was soft. It was fantastic! My husband loved it. I'm sure your fried version is even better. Is this a family recipe, or your own creation? Thanks for a new way to prepare our favorite veggie! Please keep the recipes coming!

  11. Thnx mamalisa. I like your healthier spin. Your comments really help everyone


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