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Rice-Stuffed Eggplant Parmesan Recipe to Delight Your Palate

This dish is a typical recipe from southern Italy where eggplant is a common ingredients. Here's a recipe for rice-stuffed eggplant parmesan.

Eggplant Parmesan stuffed with rice is a typical recipe from southern Italy where eggplant is a very common ingredient in many preparations. Eggplants are native to Southeast Asia, but have been brought to the western world and sooner became quite popular particularly in the Middle East and the Mediterranean, especially in Italy.

This versatile fruit, although commonly thought of as a vegetable, offers many options for cooking different dishes. That is according to its color, which can be white, green, red, purple, black, uniform or striped, all with slightly different flavors. 

Amongst all those recipes for eggplant parmesan available online, for this article we have selected the one you’ll find below. But first, let’s get to know eggplants better.

How to remove bitterness from eggplants

Removing bitterness from eggplants can be easy with these three tricks we will describe below. Just choose the one you are most comfortable with.

  • Fine salt: Cut the eggplants into slices and place them on a colander, forming a layer. Add a layer of abundant fine salt, place another layer of vegetables on top and cover again with salt. This way successively, until finishing with the eggplants. The only thing left to do is to rinse them with cold water to remove the excess salt.
  • Soaking with water, salt and milk: Cut them to taste, in slices or long pieces, place them in a bowl and cover them with water and milk, adding an abundant amount of salt, preferably coarse. Cover the bowl and let them soak for half an hour, after which they should be drained and rinsed with cold water.
  • Soaking with water, salt and flour: Proceed in the same way as above, but replacing the milk with flour. Put water and plenty of coarse salt in the bowl with the vegetables and add the flour at the end. After half an hour of soaking, drain and rinse thoroughly in cold water.

Nutritional benefits

A very important fact concerning eggplants is that they are an excellent source of fiber, and low in fat, so they are recommended for those who suffer from type 2 diabetes or have weight problems.

Initial studies indicate that eggplant extracts enriched with phenolic acids may help control glucose absorption, which is also beneficial for controlling type 2 diabetes and reducing associated hypertension.

Eggplants are also likely to help reduce the level of bad cholesterol.

Besides, they contain vitamins B1, B6 and potassium, with a high content of minerals like copper, magnesium and manganese.

Furthermore, eggplants are rich in antioxidants, specifically nasunin, which is found in the peel and gives them their purple color. Nasunin is a potent antioxidant compound and a free radical scavenger that protects lipids in the membranes of brain cells. These membranes are responsible for protecting the cell and helping it to function properly.

Now let’s go to the recipe.


On this occasion we’ll present a dish for couples or for an even number of diners because each portion is half an eggplant once stuffed with rice and sauce. However, in case there are more diners, you only require doubling the quantities.

  • 1 purple eggplant, that should be cut in half lengthwise.
  • 3.5 oz (100 g) of rice (dry, weighed, already boiled).
  • 2 oz (60 g) of Parmesan cheese (grated).
  • 1 tomato (washed, chopped).
  • 1 onion (medium, peeled and chopped).
  • 2 fl oz (60 ml) of olive oil.
  • 1 clove of garlic (peeled and minced).
  • 2 teaspoons of dried oregano.
  • 2 pinches of dried basil.
  • 1 bell pepper (washed, seeded, chopped).
  • Salt and pepper (to taste).


  • Empty the pulp from the eggplant leaving 8-10 mm thick around the skin.
  • Cut the pulp and set aside. 
  • Put the emptied eggplant in a casserole dish.
  • Cut side down and add boiling water until it rises 1 cm on the side.
  • Add a little salt.
  • Cover the casserole and cook the eggplant for 3 minutes.
  • Drain and set aside. 
  • Heat the oil in a frying pan over medium heat and sauté the onion until it becomes transparent, about 3 minutes. 
  • Add the garlic and stir a couple of times.
  • Then add the eggplant pulp, tomato and bell pepper, cooking until tender, 10-15 minutes.
  • Season with salt, pepper and herbs.
  • Finally, add the rice. Set the mixture aside. 
  • Heat the oven to 350 F (175-180º C).
  • Stuff the eggplants with the rice and vegetable mixture.
  • Put them in a baking dish.
  • Sprinkle grated cheese on top.
  • Put the eggplants in the oven for 30-35 minutes, until the skin is tender and the cheese has browned.
  • Remove the eggplants stuffed with rice from the oven and serve them hot.

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