Gluten Free Stuffed Eggplant Recipe

by mratner

Hey there Diabetic Warriors!

I like to get in my kitchen and play with new recipes from time to time. This time it is stuffed eggplant.


2 C shrimp steamed, peeled, and deveined

1/2 C gluten free bread crumbs

1 C mixed veggies of your choice (I used a frozen stir-fry blend)

Olive oil

1 eggplant

2 eggs

garlic salt to taste

cajun seasoning or chili pepper to taste

Choice of cheese to taste as topping



Preheat oven to 350 degrees.

Half eggplant long ways and slit inside of eggplant top to bottom without  piercing through the skin. Rub with a thin layer of olive oil and place flesh side down on a greased or non-stick cookie sheet. Bake for 15 minutes.


While your eggplant is baking, crack and beat two eggs. Set aside.

Grab your shrimp (which should already be cooked, deveined, and peeled) and toss them in a frying pan with your veggie medley. Sautee with olive oil on low to medium heat until the veggies are heated all the way through. Keep an eye on your shrimp. You don’t want them to stick to the pan and burn.

Once the veggies are warmed through, add in the half cup of bread crumbs and stir them into the mixture. It’s going to get a little dry in that pan so add a T or so of olive oil and continue to mix.

Very slowly (so as not to cook the egg), mix the beaten egg in while folding the veggie/bread crumb/shrimp mixture over it. When done, this will look something like battered veggies and shrimp.


Your eggplant should have hit the 15 minute mark by now. Turn it flesh side up on the cookie sheet (after it’s out of the oven) and wedge open the flesh where the slits are. Shove your sauteed stuffing concoction into the slits and cover the eggplant loosely with foil. You want to keep it from drying out but you don’t want it to stick to the foil. Bake for 40-60 minutes depending on your oven, altitude, etc, checking every 15-20 minutes. If it starts to dry out, add a coating of olive oil.


And it’s done… sprinkle with cheese and let it cook a bit before eating it. I broiled mine for a few minutes after putting my Daiya cheese (vegan cheese) on it. Delicious!