This easy take on classic Eggplant Parmesan is made with jasmine rice stuffing and delivers delicious flavors in every bite.
Filled with cheese, tomato basil pasta sauce and fluffy Minute® Instant Jasmine Rice, our vegetarian Rice-Stuffed Eggplant Parmesan makes a hearty lunch, dinner or delicious side dish that everyone can enjoy.
Preheat oven to 400°F. Scoop out eggplant pulp with spoon or paring knife, leaving 1/4-inch border all around. Season eggplant shells with 1/4 tsp each salt and pepper.
Place eggplant shells on foil-lined baking sheet, cut side up. Drizzle generously with olive oil; bake for 25 minutes or until very tender. Reserve foil-lined baking sheet.
Meanwhile, chop the scooped eggplant; heat remaining olive oil in a pan, add garlic and cook, stirring for one minute. Add chopped eggplant, season with remaining salt and pepper and cook, stirring occasionally, until eggplant has softened and is starting to brown. Remove from pan and set aside.
In the same pan, combine tomato basil pasta sauce and water; bring to boil. Stir in rice; cover and remove from heat.
Let stand for about 5 minutes or until rice is tender and most of the liquid is absorbed. Fluff rice with fork. Stir in cooked eggplant, one cup of mozzarella, ¼ cup of Parmesan cheese and 2 tablespoons of parsley.
Stuff rice filling into eggplant shells; transfer to reserved foil-lined baking sheet. Sprinkle remaining mozzarella, Parmesan cheese and parsley over top. Bake for 10 minutes or until cheese is melted and bubbling.
Substitute 4 Japanese eggplants for 2 small eggplants, if desired. Japanese eggplants are great to use in this recipe because they cook in less time. They are also milder in flavor because they have less seeds.
These stuffed eggplants are a comforting and delicious meal, filled with all kinds of aromatic flavors. To give this vegetarian recipe a hearty touch, we’ve added fluffy Minute® Instant Jasmine Rice. Jasmine rice adds a subtle, aromatic flavor and blends with the other ingredients perfectly.
To prepare the rice filling, start by giving your rice a pop of color and flavor by swapping herbed pasta sauce for some of the cooking water. Then, combine the juicy reserves of the eggplant with the cheese and mix in some parsley for extra flavor.
While we love stuffed eggplant, it’s not the only vegetable that you can eat stuffed with a yummy rice mixture. There is a wide array of different kinds of vegetables to enjoy, including bell peppers, tomatoes, squash, avocado and cabbage. Try your hand at classic Rice and Quinoa Stuffed Peppers or Shrimp and Rice Stuffed Avocados. Find these recipes and more stuffed vegetable ideas in our recipe collection.
The great thing about this classic dish is that you can customize it to your liking. For example, try adding an extra protein source to your mixture, such as cooked minced meat, shredded rotisserie chicken or beans and rice. Or, try adding a different type of cheese to your rice mixture for extra goodness.