Photo of Baked and Stuffed Smothered Eggplant (Freezer-friendly) by WW

Baked and Stuffed Smothered Eggplant (Freezer-friendly)

Points® value
Total Time
1 hr 15 min
30 min
45 min
This delicious vegetarian casserole comes ready in four portion-controlled packages. Freeze them individually for sensational single meals.



2 medium, sliced lengthwise (do not peel)

Olive oil

2 tsp(s)

Olive oil cooking spray

1 spray(s)


1 large, chopped into 1/4-inch pieces


1 large, chopped into 1/4-inch pieces

Red bell pepper

2 medium, chopped into 1/4-inch pieces


3 clove(s), large, chopped

Portabella mushrooms

3 medium, caps, chopped into 1/2-inch dice

Fresh parsley

2 tbsp(s), fresh, chopped

Fresh thyme

1 tbsp(s), or 1 tsp dried thyme

Table salt

tsp(s), or to taste

Black pepper

tsp(s), or to taste

Canned tomato sauce

15 oz, or 2 cups homemade tomato sauce


  1. Rub cut sides of eggplants with oil. Place on a nonstick baking sheet cut-sides up. Bake for 20 to 25 minutes (eggplant should not be cooked entirely through). Remove from oven and flip over with a spatula; let cool on baking sheet. Leave oven on.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onions, carrot and peppers. Sauté until soft and slightly browned, about 5 to 7 minutes. Add garlic and mushrooms. Increase heat to high and continue to sauté until mushrooms soften and release their juices, about 5 to 7 minutes. Remove from heat and stir in parsley and thyme; season to taste with salt and pepper.
  3. Scoop out flesh of cooled eggplant with a soup spoon, leaving about a 1/4-inch of eggplant flesh in skin. Coarsely chop flesh and add to mushroom mixture; mix well.
  4. Fill each eggplant shell with about 1 1/2 cups of filling. Place stuffed eggplant shells in a nonstick 9 X 13-inch pan. Spoon 1/2 cup of tomato sauce over each stuffed eggplant shell. Bake for 15 minutes, remove from oven and let cool. Yields one stuffed eggplant half per serving.


Freezing and thawing instructions: Freeze each cooled eggplant half, topped with sauce, in individual containers. When ready to eat, thaw and microwave. Or, thaw and reheat for about 15 to 20 minutes in a 350°F oven.