Baked Stuffed Eggplant

This is the best baked stuffed eggplant recipe you’ll ever try! Baked to perfection and stuffed with an Italian shredded chicken mixture, these eggplants are beautiful, delicious, and so satisfying. Plus, they’re just 2 Points and ready in 35 minutes!

Enjoy your baked eggplants as a meal on their own or serve with rice, salad, and your favorite vegetable sides for a larger family-style meal. Browse our Weight Watchers dinner recipes for more healthy and delicious home cooking ideas!

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Recipe Overview

• Serving Size: An eggplant stuffed with both halves
• Number of Servings: 2
• Time to Cook: 35 minutes 
• 2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients in Baked Stuffed Eggplant 

• 2 medium eggplants (800 g)
• 2 teaspoons of olive oil (10 ml)
• 300 g of cooked and shredded chicken breast
• 1 medium onion, chopped (160 g)
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (400 g) of crushed tomatoes
• 2 tablespoons of tomato paste (30 g)
• 1 teaspoon of dried oregano
• 5 fresh basil leaves or 1 teaspoon of dried basil
• Salt and pepper to taste
• Low-fat cheese (optional, for topping)

Instructions for making baked stuffed eggplant

1. Preheat the oven to 200°C (400°F).
2. Prepare the eggplants: Cut the eggplants lengthwise and make crosswise cuts in the flesh with a knife, making sure not to pierce the skin. Brush them with olive oil and place them on a baking tray.
3. Bake for 20-25 minutes, or until tender. Remove from the oven and let cool.
4. Prepare the filling: While the eggplants are baking, heat a little oil in a pan. Sauté the onion, red bell pepper, and garlic until softened.
5. Season: Add the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper. Cook over medium heat for 10 minutes.
6. Stir in the shredded chicken and mix well. Cook for another 5 minutes.
7. Fill the eggplants: Using a spoon, scoop out the flesh of the eggplants, leaving a 1 cm border to maintain their shape. If desired, sprinkle low-fat cheese on top.
8. Bake again: Place the stuffed eggplants on the tray and bake for another 5-10 minutes, or until heated through and the cheese (if used) melts.

Tips and Tricks Section for Making Baked Stuffed Eggplant

Making baked stuffed eggplants is much easier than it seems, but it’s important to keep these small tricks in mind:

• Eggplant Selection: When buying eggplants, make sure they have smooth and firm skin. This ensures they are fresh and that their skin won’t become tough after cooking. Remember that for this recipe, they are used with the skin on. It is essential to choose eggplants of similar sizes so that they cook evenly.
• Pre-Baking: Some people may be tempted to skip pre-baking the eggplants to save time, but they contain a lot of water. If you add the filling while they are still raw and bake them, they tend to lose their shape or release too much liquid.
• Make crosswise incisions in the eggplant flesh, forming a diamond pattern; this will help you remove the center filling more easily.
• Customize the spices, vegetables, and even the type of meat in the filling, as long as it is lean. You can also adjust it to your taste or based on what you have available in the refrigerator. Even a vegan chickpea stew will work perfectly in this recipe.

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