Stuffed Eggplant for Two

Meredith Bond

Now that I’m an empty-nester (my children have left me!!), I’m trying to find interesting, different dishes to make for myself and my husband. Smaller dishes. Dishes made with food my children don’t particularly like, but I do (and my husband tolerates)… like eggplant. I made this dish the other night and boy was it yummy! It can be eaten as a side dish with some meat or fish, or as a main course all of it’s own. Enjoy! 

Stuffed Eggplant for TwoStuffed eggplant


  • 1 small to medium eggplant
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • ½ cup chopped mushrooms
  • ½ cup chopped tomatoes (canned with basil works very nicely)
  • Scant ¼ cup wheat germ
  • 2 Tbs dried parsley
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • Dash red pepper flakes
  • 1 Tbs grated Parmesan cheese



  1. Slice eggplant in half lengthwise. Remove pulp and chop into little bits.
  2. Saute onion and garlic in olive oil. Cook until softened.
  3. Add in eggplant pulp and mushrooms. Cook until reduced and mostly cooked.
  4. Add in tomatoes, spices and wheat germ. Cook through 3-5 minutes.
  5. Refill eggplant shells with cooked stuffing. Sprinkle with Parmesan cheese.
  6. Bake in a 400 degree oven for 20 minutes.


To make this a non-vegetarian dish, add in browned meat of your choice (beef, turkey, chicken, pork or lamb).


Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

Click Here to Leave a Comment Below 0 comments
Sign up for Meredith's newsletter!