Italian Stuffed Eggplant


This recipe is a play on many of the worlds' cultures' stuffed bell peppers. Ground meat, turkey in this case which can be substituted for a meat of your choice, plus rice, Bella Sun Luci sun dried tomato pesto and additional sun dried tomatoes make the base of the luscious filling. Classic comfort cuisine with a modern sensibility is what I taste in this dish.

Print Recipe


  • 4 medium eggplants
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ lb. ground turkey, or your favorite ground meat
  • ⅛ tsp salt
  • ¼ tsp pepper
  • ¼ cup fresh basil, finely chopped
  • 1 cup cooked rice
  • 1 (8.5-oz). package Bella Sun Luci Sun Dried Tomatoes Julienne Cut, Drained
  • 1 (8.5-oz) package Bella Sun Luci Sun Dried Tomato Pesto
  • Olive oil
  • ¼ cup fresh parsley, finely chopped


  1. Cut eggplant in half lengthwise and scrape out the pulp.
  2. Salt inside of eggplant cases.
  3. Combine chopped onion, garlic, ground turkey, salt, pepper, and fresh basil. Saute until browned; drain excess liquid.
  4. Remove from heat. Add in cooked rice, Bella Sun Luci Sun Dried Tomatoes Julienne-cut, and Bella Sun Luci Sun Dried Tomato Pesto.
  5. Preheat oven to 350 degrees.
  6. Arrange eggplant cases in a shallow baking dish coated with olive oil.
  7. Spoon in mixture and top with fresh parsley.
  8. Bake uncovered for 25 minutes or until thoroughly heated.

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