Perfect for an easy and delicious dinner, Italian Eggplant with Walnut Stuffing comes together quickly and is a treat for the tastebuds!
Guys. Guys. Guys…. This.
This has rendered me speechless. Italian Eggplant with Walnut Stuffing has got my tongue. Literally and figuratively.
What is a food blogger to do when she has no words?
I may lose my job over this. Oh wait – I run the show here… I’m good.
You’re just going to have to taste it to know what I’m trying to say.
Okay – so here’s the thing. I love Parmesan. Is anyone surprised by this proclamation? I didn’t think so.
But there’s more…
I love garlic.
And fresh basil.
Olive oil.
And onion.
Tomatoes.
Breadcrumbs.
And walnuts…
I mean, it’s all the things I love…
…in one neat little highly aromatic, perfectly addicting, warm and savory purple package.
Italian Eggplant with Walnut Stuffing needs no words… just your appetite.
Buon Appetito!
Print
Italian Eggplant with Walnut Stuffing
- Category: Dinner
Description
Perfect for an easy and delicious dinner, Italian Eggplant with Walnut Stuffing comes together quickly and is a treat for the tastebuds!
Ingredients
- 3 medium eggplants (about 12 oz. each)
- 3 Tbsp. olive oil, and more for drizzling
- 3 cloves of garlic, chopped
- 1 cup chopped onion
- 2 tomatoes, chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 cup freshly grated Parmesan, divided
- 3/4 cup seasoned bread crumbs
- 1 cup chopped walnuts
- 1 egg, beaten
- 1/4 cup chopped fresh basil
- Basil leaves for garnish
Instructions
- Preheat oven to 375 F.
- Halve eggplants lengthwise.
- Cut around the inside edge to separate the meat of the eggplant from the skin.
- Scoop out the meat and roughly chop. Set eggplant shells aside.
- Heat olive oil in a large skillet over medium heat.
- Add the chopped eggplant, stirring frequently, and cook until tender, about 4 minutes.
- Add the chopped garlic, onion, tomatoes, salt and pepper.
- Cook for another 4 minutes.
- Remove pan from the heat and add 3/4 cup Parmesan, bread crumbs, walnuts, egg and chopped basil.
- Using your hands, mix thoroughly.
- Place empty shells on a greased baking sheet and fill with the stuffing.
- Sprinkle with the remaining Parmesan.
- Bake for 30 – 40 minutes or until the eggplant is fork tender.
- Serve with additional basil and a drizzle of olive oil.
CIAO!
mmmm….eggplant…the -unfortunately- many people that don’t like eggplant are going to miss something really delicious! We love it, and eat it often. Your recipe with the walnut stuffing (and breadcrumbs, garlic, olive oil and parmesan 😉 ), is absolutely divine. What a perfect, simple, succulent dish!
You nailed it – perfect, simple and succulent! It’s on our favorite list!! Thank you, friend!
No need for words when the pictures tell you all you need to know! These look amazing, and that walnut stuffing sounds beyond delicious (might use it in zucchini too since I have tons)!
I was hoping the pictures would do it! Thank you, friend! Oooh – let me know how it goes with zucchini!! 🙂
I know these beauties don’t need words… but I have a fountain of them to spew. Because: AMAZING. Seriously amazing. First of all, your photography always stuns me. That first photo makes me so hungry, so enraptured… and then the next photos make me seriously consider living near you. But then I’d totally be that rude neighbor that just happened to stop by during dinner time. Ahem. Love that you created this lovely walnut stuffing. Another delicious recipe to add to the repertoire. Love it! 🙂 Pinned, of course! xo
Hahaha! I should have called you for words!!! 😉 Oh my – yes, please, come be my rude neighbor! I’ll make dinner and you bring all the peanut butter desserts!! Thanks for your sweetness, my friend! Have a gorgeous weekend! xo
These boats are GORGEOUS, Annie! So simple – they don’t need words to convince me to try them – this is one serving right? 😉
Thanks, dear! Definitely one serving! 😉 You’ll want to hit up the eggplant aisle early! 🙂
I feel like I can almost smell this. My mouth is watering over this stuffing. And the presentation is so pretty!
Why thank you! The house smelled sooo good! 🙂
yum yum yum! I love eggplants Annie and this is making my mouth water, what delicious flavors!
So simple but delicious!! 🙂 Thanks, Manali!
These look sooo good, Annie. I don’t cook with eggplant enough – and you are totally inspiring me with this delicious dish. Pinning!
Eggplant doesn’t get the attention it deserves! So happy you like, my friend!! 🙂
I’m loving all of these things stuffed in this eggplant! You photos are beautiful and making me want to run out and buy an eggplant right now! Pinned!
These flavors are my jam…I mean my stuffing! 😉 Thanks, friend!!
This is such a wonderful way to eat eggplants ♥
summerdaisycottage.blogspot.com
Thank you, Summer!! 🙂
I’ve been eating/making eggplant my whole Italian life and have ‘never’ stuffed it. Love the ingredients. Pinned.
Aaaah! You must try it, Deb! Enjoy!! 🙂
This is calling my name, Annie! I love that you scooped out the meat of the eggplant and made a stuffing with it. I’m pinning and will be making this as soon as I find quality eggplants. (Yours look beautiful, by the way.) Thanks for sharing!
It’s so satisfying, warm and comforting! I think you’ll love it, Andrea! Thank you, friend! Enjoy!
Lol! Well we definitely love the same things, Annie! And I happen to LOVE anything stuffed… with stuffing. 😉 I feel like eggplant doesn’t get enough love, so thank you for fixing that! AND in such a delicious way!! This looks super comforting and ultimately delicious, my friend! PERFECT fall eats right here!! Pinned! Cheers, dear! xo
You know – you are right! Eggplant doesn’t get enough love! Let’s change that, together!! Thanks, lovely!! Cheers! XO
Love eggplant and must try this! Gorgeous photos!
Thanks, Mira!! 🙂
my husband’s desert island food is eggplant and this recipe, well…i think he would agree to head there tomorrow if he could take a pile of this with him. this needs to be on our sunday table!
Mmmmm – now you’ve got me thinking about my desert island food… I’ll have to ponder this one! This eggplant is on the list for consideration! Thank you, friend! Enjoy!!
The walnuts in the filling really make this dish so hearty and earthy 🙂 Love it!
They sure do! I love the addition of walnuts here! Thanks, Medha!!
I think egg plants are one of the prettiest vegetables, that purple color cannot be beat. I love this walnut stuffing, all the warm and comforting flavors I love in one place. Wonderful! Take care.
I am with you! I’d love a sweater that color! This is comfort all the way! Thank you, friend!
It’s been WAY too long since I’ve made eggplant, Annie! You are reminding me that I need to change that, and soon. Love this stuffed version. My kind of meal!
Don’t you just love meals that come all wrapped up in their own cute little package? Thanks, Gayle!!
I can understand why you are excited over this one, Annie!! So many great things packed in one delicious package! Can’t wait to try this one. I can see it in my future real soon 🙂 Total comfort food….Pinning! Enjoy the upcoming weekend, my friend. xo
And you can’t imagine its aroma!! Enjoy, my friend! 🙂 xo
Wow! This looks like such a great dish! All of the ingredients are my favorites, too. I have no excuse but to try these 🙂
Thank you, Megan! It’s so flavorful!! Enjoy!
Yes, Indeed! It is unusual for we Italians to be speechless. Normally we always have an opinion on everything. And my opinion right now is that I have to make this ASAP!! I love, love, love all of the ingredients. And even better yet, it looks easy to make! Great recipe! I think the only time I’m really silent is when I have a mouthful of deliciousness. Mmmmm! I guess I’m not silent after all. Have a great day!!
I think you’ll really love this, Marisa!! Thanks, friend! 🙂