stuffed eggplant

Stuffed Eggplant Serves: 2


  • 1 medium eggplant
  • 1 cup water
  • 1 tablespoon olive oil
  • 6 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
  • 1/4 cup chopped onion
  • 1/4 cup chopped red, green or yellow bell peppers
  • 1 cup canned unsalted tomatoes, drained except for 1/4 cup liquid
  • 1/4 cup chopped celery
  • 1/2 cup sliced fresh mushrooms
  • 1 cup whole-wheat bread crumbs
  • Freshly ground black pepper, to taste

Cooking Instructions:

  • Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
  • Trim the ends off the eggplant and cut in half lengthwise. Using a spoon, scoop out the pulp, leaving a shell 1/4 inch thick.
  • Place the shells in the baking dish and add the water to the bottom of the dish.
  • Chop the eggplant pulp into cubes. Set aside.
  • In a large, nonstick frying pan, heat the olive oil over medium-high heat.
  • Add the chicken strips and saute until the chicken is lightly browned and no longer pink, about 5 minutes.
  • Add the diced eggplant, onion, peppers, tomatoes and reserved tomato juice, celery, and mushrooms to the chicken.
  • Reduce heat and simmer until the vegetables are tender, about 10 minutes.
  • Stir in the bread crumbs and black pepper.
  • Scoop half the mixture into each eggplant shell.
  • Cover with aluminum foil and bake until the eggplant is softened and the stuffing is warmed through, about 15 minutes.
  • Transfer the eggplant to warmed individual plates and serve immediately.

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