Stuffed and Baked Eggplant for Dinner with Steak and Brussel Sprouts

Baked and Stuffed Eggplant Dinner

This recipe for Stuffed and Baked Eggplant was the easiest dinner that was also packed with flavor. A few years ago, while scrolling on Pinterest, I saw an image of stuffed eggplants and have desired to do something similar since. Instead of carving out and stuffing the eggplant, I used a knife and cut slits. Keep reading for how simple and tastefully delicious this recipe truly is.

Stuffed and Baked Eggplant for dinner served with ribeye steak and Brussel sprouts

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Published August 2, 2022
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Cost breakdown for this recipe

Eggplant is quite a seasonal item. Personally, it has not been available at our local ALDI for many years. To find eggplant, I do head to a different grocery store where I can also buy my baking ingredients in bulk. This day, Matthew helped me at Woodman’s to find the perfect eggplants for this Stuffed and Baked Eggplant recipe.

4 eggplants $0.99/per pound $3.92
Mozzarella $3.85
Tomatoes $1.89
Marinara $1.55
Breadcrumbs $1.00
2 tsp oregano $0.20
2 Tbsp minced onion $0.25
4 sweet peppers $0.75

The total cost to make 4 Stuffed and Baked Eggplants recipe for dinner was $13.41.
In addition to making the eggplants, we also had steamed Brussel sprouts and thinly sliced steak.
Brussel Sprouts $1.25
Ribeye Steak $12.40
This added a few dollars to the total cost making this entire meal $27.06. Mind you, this is more than half the cost to take out family out to eat at any restaurant, so totally worth the cost of ribeye every once in a while.

Recipe

Ingredients

2-4 large eggplants
Fresh mozzarella
Tomato slices
Jar Marinara
1 cup Breadcrumbs
Salt & Pepper
2 tsp Oregano
2 Tbsp minced onion
4 sweet peppers

all the ingredients for Stuffed and Baked Eggplant recipe

Directions

1. Spray a 9 X 13 baking dish with non-stick spray and then set aside. Originally, two pans were prepped, however as the eggplants were stuffed and ready to bake it became clear that only one baking pan was enough. Plus, one pan helped to squish all of the stuffed eggplants together instead of allowing them to roll onto their sides.

baking dishes sprayed with non-stick spray

2. In a sink colander, rinse off the eggplants, tomatoes and sweet peppers, then set aside onto a cutting board. This style of colander is seriously the best, as it keeps ALL the food off of the basin of the sink. If you are anything like our family, with four kids, the sink can sometimes not be the cleanest. While needing to just rinse vegetables off and not add to them the horrors of the sink, an over the sink colander is just the best choice. Check it out by clicking the link to Amazon below.

eggplant, tomatoes and sweet peppers in a sink colander

3. On a cutting board, slice off both ends of each eggplant. Then, slice the eggplants into 1-inch-thick slices, leaving the bottom in-tact. Do not cut all the way through the eggplants but cut them like an accordion.

4. Open the jar of marinara, any style, and then pour it into the prepared baking dish.

traditional marinara in prepared baking dish

5. Place the prepared and cut eggplants into the baking dish on top of the marinara.

sliced eggplant in baking dish on top of marinara for Stuffed and Baked Eggplant dinner

6. Open the fresh mozzarella package and peel apart the slices. If you are using uncut mozzarella, cut it into 1/2-inch-thick slices.

fresh mozzarella cut into slices on wood cutting board

7. Place the fresh mozzarella slices in half of the eggplant spaces, also, feel free to double up on the mozzarella slices if some pieces seem small.

add sliced fresh mozzarella in half of the eggplant slices

8. On a cutting board, slice the tomatoes in half and then cut the ends off of the sweet peppers and remove the seeds. Cherry tomatoes were what was available at the grocery store this week, however, a larger tomato is recommended cut into 1/4-inch-thick slices.

Sunset Tomatoes on the Vine
$2.99

9. Place the sliced tomatoes and sweet peppers into the rest of the eggplant slices. Some of the eggplants may break apart, do not fret, just stack them close to one another once stuffed.

eggplants stuffed with tomatoes and fresh mozzarella in baking dish on top of marinara

10. In a small bowl, measure and add breadcrumbs, minced onion, oregano, salt, pepper, Italian seasoning if desired, and garlic powder, then stir well with a spoon.

11. Using a spoon, carefully scoop the breadcrumbs onto the eggplants making sure that it gets packed on the tops well. Bake in the oven at 400 degrees Fahrenheit for 30-45 minutes or until the eggplants are tender when a knife is inserted into the largest part. Do not worry about some of the breadcrumb topping getting into the marinara in the pan as it will create a delicious sauce to top the Stuffed and Baked Eggplants while you serve.

place breadcrumb mixture onto stuffed eggplants in baking dish

12. Remove the baking dish from the oven and let rest for 5 minutes before serving.

Stuffed and Baked Eggplant for dinner cooling on the table

Serve with your choice of sides and enjoy! We had this Stuffed and Baked Eggplant dinner with pan seared thinly sliced Ribeye steak and Brussel sprouts. It was SO delicious and unbelievably, all of our kids LOVED the eggplant! This eggplant recipe would also pair well with meatballs or breaded and pan-fried chicken.
~Monica

Stuffed and Baked Eggplant for dinner served with ribeye steak and Brussel sprouts

Stuffed and Baked Eggplant Recipe

Ingredients for Stuffed and Baked Eggplant

2-4 large eggplants
Fresh mozzarella
Tomato slices
Jar Marinara
1 cup Breadcrumbs
Salt & Pepper
2 tsp Oregano
2 Tbsp minced onion
4 sweet peppers

Directions for Stuffed and Baked Eggplant

1. Spray a 9 X 13 baking dish with non-stick spray and then set aside.
2. In a sink colander, rinse off the eggplants, tomatoes and sweet peppers, then set them aside onto a cutting board.
3. On a cutting board, slice off both ends of each eggplant, then, slice the eggplants into 1-inch-thick slices, leaving the bottom in-tact. Do not cut all the way through the eggplants but cut them like an accordion.
4. Open the jar of marinara, any style, and then pour it into the prepared baking dish.
5. Place the prepared and cut eggplants into the baking dish on top of the marinara. Do not worry if the eggplants split apart, once they become stuffed, and squished into the baking dish, they will hold each other together well during baking.
6. Open the fresh mozzarella package and peel apart the slices. If you are using uncut mozzarella, cut it into 1/2-inch-thick slices, then place the mozzarella slices in half of the eggplant spaces, feel free to double up on the cheese if desired.
7. On a cutting board, slice the tomatoes in half and then cut the ends off of the sweet peppers and remove the seeds. Then place the sliced tomatoes and sweet peppers into the rest of the eggplant slices. Some of the eggplants may break apart, do not fret, just stack them close to one another once stuffed.
8. In a small bowl, measure and add breadcrumbs, minced onion, oregano, salt, pepper, Italian seasoning if desired, and garlic powder, then stir well with a spoon.
9. Using a spoon, carefully pour and then scoop the breadcrumbs onto the eggplants making sure that it gets packed on the tops well. Bake in the oven at 400 degrees Fahrenheit for 30-45 minutes or until the eggplants are tender when a knife is inserted into the largest part.
10. Remove the baking dish from the oven and let rest for 5 minutes before serving.
Serve and enjoy!
~Monica

Stuffed and Baked Eggplant for dinner served with ribeye steak and Brussel sprouts

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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