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!
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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!
Annie, these stuffed eggplants look so delicious, this must make such an amazing dinner…this I would love to try. Thank you for sharing a great recipe ?
Thank you for stopping by!
These look fabulous! I just realized there’s no meat in them, which is fine with me. Although served with a sausage would be yummy. My husband won’t eat eggplant, but I could easily whip one up just for me. Thanks for the recipe!
Yum – sausage would be a delicious addition! Thank you!
I’ve been thinking about eggplant lately and this popped up in my IG feed and I thought, “Yes!!! That’s the one!” The stuffing sounds divine, Annie! Must try!!
Ahhh! I love that! Thank you, Marissa!! 🙂
I was drooling the moment I saw this on IG…. seriously. Because not only do I love stuffed eggplant – but I looove walnuts in tomato sauce – but I’ve not put the two together – omg! And why not? This is such a scrumptious recipe, Annie and you know since it’s vegetarian, my switch is flipped! Well done! Have a fabulous weekend! xo
I think you would love it, Traci! Thank you, my friend! xo
Annie, this looks and sounds amazing and beautiful! Pinning for later!!! 🙂
Thank you, Kim! Thanks for the pin! 🙂
This is all the things I love too Annie! Can’t wait to try it! Such a cozy dish!
Perfect for fall! Thanks, friend!
As a fierce lover of eggplant I am sooo pinning this recipe and will dish it up soon. Can never get enough of eggplant, lol!
Yayyyy! Enjoy!
I have no words either. This looks freaking AMAZING! I’m coming over for dinner tonight, OK? 🙂
Yes, please! I’d love it!! Table’s set! 🙂
I’ll bet you were singing “My Favorite Things” while you cooked. Hard to say no to those ingredients!
How’d you know?!!! 🙂 Thank you, Bill!
This stuffing sounds amazing!! Annie! I must try this out!
Thank you, Gaila!!
This sounds like fall and winter. Not ready for cold weather. But when I am, this definitely sounds like it will warm and cheer me up. Thanks!
Oh yes, good any time of the year!! Hope it’ll cheer you up, my friend! 🙂
Annie! Annie! Annie! I am sooooooo clllllll over this! I honestly just cannot wait to make this…Like next week…I am totally making this!!! OMG what a genius idea!!! Thank you!
You are too much, my friend!! Thank you soooo much!! Enjoy! 🙂
A loss of words! Sometimes the best things don’t need describing! This looks so comforting and delicious!
Awhh! Thank you, friend!
You’ve taken all the good stuff that goes into Italian food and put it into an eggplant. I am full of awe and joy. Must try this!
I think you’ll love it, Mir!! Enjoy, my friend!