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Try This Rice Stuffed Eggplant With Parmesan Cheese Recipe At Home

This is a delicious and easy to make eggplant-based dish that will make your family and friends happy. It is a combination of an Italian classic, melanzane alla parmigiana, with a twist of rice stuffing and melted cheese. Rice and eggplant (melanzane) are two of the most popular ingredients in Italian cuisine, and this recipe brings them together in a delicious way.


Eggplants are healthy and delicious

Eggplants are not only tasty and easy to prepare, they are also incredibly healthy. They are low in calories, contain dietary fibers and a variety of vitamins and minerals, including Vitamin C, B6 and potassium. Eggplants are also a good source of manganese, magnesium, folate and niacin. Eating eggplants can help you maintain a healthy body weight and provide essential nutrients for your overall health.

So don’t miss out on this delicious and healthy eggplant dish. Try this stuffed eggplant recipe at home and enjoy all its benefits!


What can you use to stuff eggplants?

Apart from this rice stuffing we’re presenting in the recipe below , there are countless other ingredients you can use to stuff your eggplants. Some of them include cooked quinoa, ground beef, feta cheese, pine nuts and herbs. Or you can simply stuff the eggplants with a combination of your favorite vegetables, such as peppers, onions, mushrooms and tomatoes. You can also add some grated cheese on top and bake until golden and melted. Experiment and find the perfect stuffing for your eggplants!

A word about rice as a stuffing: It is advisable to have precooked cold rice when preparing the mixture to be used to stuff these eggplants. So if you plan to make this dish, we recommend cooking the rice you’re going to use the day before and storing it in the fridge. This will not only save you some time when preparing the recipe, but also the rice grains will be firmer and there will be no risk of lumps forming.

Below you’ll see a recipe for a simple and healthy meal you’ll love to make in your kitchen. So, wear your chef apron, don your hat and go for it!


A stuffed eggplant recipe to make at home

This rice stuffed eggplant with Parmesan cheese recipe is a great way to enjoy eggplants. It is easy to make and the stuffing is full of flavor and nutrients. The eggplants will be soft and the cheese will melt and turn golden, giving the dish a mouthwatering look, let alone its delicious aroma.

Serve this dish with a side of your favorite salad and enjoy a delicious and healthy meal!


What you’ll need

  • 2 medium-sized eggplants.
  • 1 cup (200 g) of cooked rice.
  • 2 cloves of garlic, minced.
  • 2 tablespoons of parsley, chopped.
  • 2 tablespoons of olive oil.
  • ¼ cup (30 g) grated Parmesan cheese.


How to prepare it

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half and scoop out the flesh, leaving a ¼ inch (0.6 cm) thick shell. Chop the eggplant flesh, sprinkle with salt and set aside.
  3. In a bowl, mix cooked rice, garlic, parsley and olive oil.
  4. Place the eggplant halves in a baking dish and fill them with the rice mixture.
  5. Top with grated Parmesan cheese and bake for 25 minutes until golden and melted.
  6. Take it out of the oven and let it rest for a couple of minutes before serving.


When ready, the eggplants will be soft and the cheese will be melted and golden. Serve the stuffed eggplants with extra Parmesan cheese and a side of your favorite salad. This is a tasty, easy and healthy dish that will please everyone!


Helpful tips

  • If you don’t have Parmesan cheese, you can also use other types of cheese, such as mozzarella or cheddar. Both will melt easier than Parmesan and will give an extra flavor to your preparation.
  • You can also add other ingredients to the stuffing, such as spinach, cooked ground beef, pine nuts and herbs.
  • This dish is perfect for vegan people, only need to replace the cheese for a vegan option like feta.
  • It is also a good idea to use the eggplant flesh to make a delicious sauce and serve it with the stuffed eggplants.
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