Photo of Roasted and stuffed smothered eggplant (freezer-friendly) by WW

Roasted and stuffed smothered eggplant (freezer-friendly)

SmartPoints® value per serving
Total Time
1 hr 15 min
30 min
45 min
This delicious vegetarian casserole comes ready in four portion-controlled packages. It really doesn't get much more convenient than that! You can also freeze them individually for sensational single meals. When you're ready to eat, simply let one of the packages thaw and then microwave it until it's heated through. Or, you can thaw and reheat for about 15 to 20 minutes in a 350°F oven. This recipe is part of our Cook Ahead and Freeze Series. Find mouth-watering recipes that’ll help you put meals on the table in minutes during stressful or busy times. Homemade ‘fast food’ was never so easy and healthy ‘frozen dinners’ never tasted so good.


Uncooked eggplant(s)

2 medium, sliced lengthwise (do not peel)

Olive oil

2 tsp

Cooking spray

1 spray(s)

Uncooked onion(s)

1 large, chopped into 1/4-inch pieces

Uncooked carrot(s)

1 large, chopped into 1/4-inch pieces

Sweet red pepper(s)

2 medium, chopped into 1/4-inch pieces

Garlic clove(s)

3 large clove(s), chopped

Portobello mushroom(s)

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

Fresh parsley

2 Tbsp, fresh, chopped

Fresh thyme

1 Tbsp, or 1 tsp dried thyme

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Canned tomato sauce

15 oz, or 2 cups homemade tomato sauce


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Try some of our other fabulous freezable recipes such as Chile-Spiced Red Snapper and Couscous Stew, Mexican Meatloaf, Mustard-Dill Chicken in Foil Packs and Turkey and Mango Picadillo.