Rice-Stuffed Eggplant Parmesan

This easy take on classic Eggplant Parmesan is made with Jasmine Rice stuffing and delivers delicious flavors in every bite.

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Cooking time PREP TIME 20 mins
Cooking time COOK TIME 25 mins
Servings SERVES 4
Ready in TOTAL TIME 45 mins (+ 5 mins standing time)
Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 25 mins
Servings
SERVES 4
Ready in
TOTAL TIME 45 mins (+ 5 mins standing time)

Ingredients

  • 2 small eggplants, halved lengthwise (about 6 oz each)
  • 1/2 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 1/4 cup olive oil
  • 1 cup tomato basil pasta sauce
  • 1/2 cup water
  • 1 cup Minute® Instant Jasmine Rice
  • 2 cups mozzarella cheese, shredded and divided
  • 3/4 cup Parmesan cheese, grated and divided
  • 1/4 cup fresh parsley, chopped and divided

Instructions

  • Filled with cheese, tomato basil pasta sauce and fluffy Minute® Instant Jasmine Rice, these vegetarian stuffed eggplant Parmesan are perfect as a hearty lunch, dinner or even a delicious side dish for everyone to enjoy.

    Step 1

  • Preheat oven to 425°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. Chop eggplant pulp; season with remaining salt and pepper. Set aside.

    Step 2

  • Place eggplant shells on foil-lined baking sheet, cut side up. Drizzle generously with olive oil; bake for 20 to 25 minutes or until very tender. Reserve foil-lined baking sheet for broiling.

    Step 3

  • Meanwhile, combine tomato basil pasta sauce and water; bring to boil. Stir in rice; cover and remove from heat.

    Step 4

  • Let stand for about 5 minutes or until rice is tender and most of the liquid is absorbed. Fluff rice with fork. Stir in reserved eggplant pulp, 1 cup mozzarella, 1/2 cup Parmesan cheese and 2 tbsp parsley.

    Step 5

  • Preheat broiler; place rack in center of oven. Stuff rice filling into eggplant shells; transfer to reserved foil-lined baking sheet. Sprinkle remaining mozzarella, Parmesan cheese and parsley over top. Broil for 2 to 3 minutes or until cheese is melted and bubbling.

    Recipe Variations

    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.

Rice Stuffed Vegetables

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, which adds a subtle aromatic flavor and absorbs the other ingredients perfectly.

To prepare the rice filling: First, give your rice a pop of color and flavor by swapping in the cooking water for herbed pasta sauce. Then. combine the juicy reserves of the eggplant with your cheeses 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 yummy rice mixtures! 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 vegetables ideas in our recipe selection.

Customize It

The great part of such a classic dish is that you can customize it to your liking, for example, try adding an extra protein source to your mixture like some cooked lean minced meat or shredded rotisserie chicken. After your rice mixture is ready, place it into the cooked eggplant and sprinkle with more cheese for extra goodness.