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Eggplant Stuffed Shells

A healthy twist on stuffed pasta, using roasted eggplant slices filled with a creamy cheese mixture, baked in rich tomato sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 whole eggplants Sliced to create 'pasta' shells.
  • 2 tablespoons olive oil Used to brush the eggplant for added flavor and moisture.
Cheese Filling
  • 1 cup part skim ricotta Adds creaminess and richness to the filling.
  • 1 cup shredded part skim low-moisture mozzarella Melts beautifully for a creamy texture.
  • 1/2 cup shredded fresh parmesan Offers a sharp flavor contrast in the cheese mixture.
  • 1 large egg Acts as a binder in the filling, enhancing its texture.
  • 1/2 teaspoon pepper Adds a touch of spice to balance the flavors.
Sauce and Topping
  • 1 jar no-sugar-added thick tomato sauce Provides a rich, tangy base for the dish.

Method
 

Preparation
  1. Preheat your oven to 375ºF.
  2. Slice the eggplants into 12 lengthwise slices, about 1/4 inch thick.
  3. Lightly brush the eggplant slices evenly on both sides with olive oil.
Cooking
  1. In a skillet over medium heat, cook the eggplant for 1 to 2 minutes on each side until it begins to soften.
  2. Set the sautéed eggplant aside to cool.
  3. In a mixing bowl, stir together all of the ingredients for the cheese filling.
  4. Pour a layer of tomato sauce into the bottom of a casserole dish.
  5. Place a heaping tablespoon of cheese filling in the middle of each cooled eggplant slice and roll the ends together.
  6. Arrange the stuffed eggplant in your casserole dish on top of the marinara.
  7. Sprinkle with additional mozzarella.
Serving
  1. Bake at 375ºF for 20-25 minutes or until the cheese is melted and the dish is bubbling.
  2. Allow the dish to sit for 3-5 minutes before serving.

Notes

Make the filling ahead of time and prepare the dish for effortless weeknight dinners. This dish is meal prep-friendly and can be stored in the refrigerator for up to 2 days before baking.