Rice-Stuffed Eggplant Parmesan

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

(6 votes, average: 4.17 out of 5)
Cooking time PREP TIME 15 mins
Cooking time COOK TIME 25 mins
Servings SERVES 4
Ready in TOTAL TIME 40 mins (+ 5 mins standing time)
Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 40 mins (+ 5 mins standing time)


  • 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 shredded mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley, divided


  • 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.

    Step 1

  • Preheat oven to 425°F. Scoop out eggplant pulp with a 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 a foil-lined baking sheet, cut side up. Drizzle generously with olive oil; bake for 20-25 minutes or until very tender. Reserve foil-lined baking sheet for broiling.

    Step 3

  • Meanwhile, combine tomato basil pasta sauce and water in a medium saucepan; bring to a 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 has been absorbed. Fluff rice with fork. Stir in reserved eggplant pulp, 1 cup of mozzarella, 1/2 cup of Parmesan cheese and 2 tablespoons of 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 of eggplant. Broil for 2-3 minutes, until cheese is melted and bubbling.

    Recipe Tip

    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 fewer 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. 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.

Customize It

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.

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