#MeatlessMonday – Stuffed Grilled Eggplant in Tomato Sauce

#MeatlessMonday – Stuffed Grilled Eggplant in Tomato Sauce

I’m an Eggplant (Aubergine, if you swing that way) convert. It’s a hardy vegetable and works great as a meat replacement for Meatless Mondays. The vegetable does a good job of soaking up the flavor of whatever you cook it with, while keeping its own mild earthy flavor as a compliment.

For this dish, we are talking:

Basil – King of the herbs.

Tomato – Did anyone ever go wrong with Basil & Tomato? No.

Olive oil – Make sure you use the good stuff, Organic, Cold-Pressed, Italian.

Cheese – A mix of fresh mozzarella and cream cheese. Need I say more?

It’s simply delicious. Low in calories. Vegetarian. Good for you. Okay bye.

IMG_2554Serves 3


  • 1 large Eggplant (cut into 1/4-inch slices)
  • * ½ cup soft cheese + ¼ cup fresh mozzarella
  • * 1 cup tomato sauce
  • 1 handful fresh basil
  • 1 teaspoon dried onion flakes
  • 2 tablespoons, olive oil
  • Salt & Black Pepper



  1. Preheat grill to medium.
  2. Lay the eggplants slices flat and salt them on both sides. Allow it rest for 15-20 minutes, and you’ll see that the eggplant will release a lot of moisture. 
  3. Pat each slices dry with a kitchen towel and drizzle with tablespoon of the olive oil. Rub the oil in with your fingers to coat evenly, and grill for 5- 6 minutes on each side.


  4. In an oven safe pan, layer the tomato sauce. Then to assemble the stuffed eggplant, mix the cream cheese with the fresh mozzarella.


  5. Lay each eggplant slice down and fill horizontally on the narrow side. Grab the filed tip and roll it on to it self.


  6. Place each piece in the tomato sauce till, all the eggplant slices are used up. Top fresh basil, dried onion flakes and freshly cracked black pepper.
  7. Return to the oven and cook for another 5 minutes till the cheese start to melt. Serve hot and enjoy.


  • Cream cheese, goat cheese or ricotta will work really well.

*I used an organic store bought brand, because it was convenient for a weeknight meal. BUT if you fancy making your own sauce from scratch, I reckon my Shashouka sauce will be delicious here or this Tomato Ragu.


What do you think?