I’ve been on a wild eggplant binge. I’ve made Eggplant Parm at least 20 times in the past two weeks. I guess my husband got bored of that because he asked for something new: Stuffed Eggplant. Well, I didn’t have a recipe for that, so it was time to take to the kitchen to make a new one up!


This is the first recipe I’ve posted in a while. It’s hard to cook when all of my kitchen utensils are packed away, waiting to be moved seven states down. Luckily, this recipe doesn’t call for any of my special tools, so I was able to create it on a whim.


Over the next few weeks, I’ll be posting the recipes from my old blog onto this new one, so keep your eyes peeled for throwbacks as well as new recipes that I’ll be coming up with as the weeks go by.


Keep in mind that eggplant skin can be very bitter, so depending on how large your eggplant is, you may not want to eat that. The bigger it is, the more bitter. I was able to eat the skin off of mine, besides the very bottom. Happy chowing!



Cod-Stuffed Eggplant
Serves 4

2 Eggplants
4 oz. Cod
1 ½ cups Seasoned Breadcrumbs ( I use 4C Japanese)
2 Eggs
¼ cup French Feta Cheese
1 tbsp Garlic Salt
1 tsp Basil

  1. In a medium pot, set 1 cup of water to boil. Preheat oven to 425. Heat a pan over medium-high heat.
  2. Cook cod filet over medium-high heat, chopping up and flaking it into tiny pieces as it cooks. Set aside.
  3. Cut the stems off the eggplants and slice eggplants lengthwise. Scoop out innards, leaving some attached to the skin for support. DO NOT COMPLETELY HOLLOW OUT.
  4. On the side of the eggplant opposite where you have scooped out the innards, make a small slice to ensure that the eggplants may remain facing up without toppling over (It should look like a boat). Spray or line a baking sheet and place these in the oven that is preheating still.
  5. Add eggplant insides to the boiling water and boil until you are able to mash them up with a fork. Drain water, and mash them in a bowl (or the pot you boiled them in).
  6. Beat two eggs. Add cod, breadcrumbs, feta, garlic salt, basil, and beaten eggs to the eggplant mash. Stir and add more breadcrumbs if necessary until no longer runny. Add salt if desired (we are low-sodium, so we didn’t).
  7. Once combined, remove eggplant from oven and fill boats with eggplant mash mixture. Bake 15 minutes. If golden top is desired, spray tops and broil for the last five minutes. Serve warm.