Ratatouille-Stuffed Eggplant

Prep Time: 40 Minutes

Time to Table: 1 Hour 15 Minutes

Serves: 4


  • 2 medium eggplants
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups chopped fresh mushrooms
  • 1 medium zucchini, quartered and cut into 1/4-inch slices
  • 1/4 teaspoon salt
  • 1 cup Daisy Cottage Cheese
  • 1/4 cup chopped fresh herbs (such as basil, oregano, rosemary, and chives)
  • 1/4 teaspoon black pepper
  • 1 cup lower sodium pasta sauce
  • 2 tablespoons finely shredded Parmesan cheese


Cut the eggplants in half lengthwise, and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop the eggplant flesh into 1/2-inch pieces. Spray a deep 12-inch skillet or 5-quart Dutch oven with nonstick spray. Heat the pan over medium heat. Cook and stir the onion for 3 minutes; stir in the garlic and cook 1 minute longer. Stir in the cut-up eggplant, mushrooms, zucchini and salt; toss the vegetables with the onion mixture. Cover and cook for 4 to 5 minutes until the vegetables are reduced and have given up the moisture. Uncover; cook and stir on medium-high for 5 to 10 minutes or the liquid is almost gone and the vegetables are tender. Stir in the cottage cheese, herbs and pepper. Heat the oven to 350 degrees. Spray a large baking pan with nonstick spray. Place the eggplant halves, cut side up, on the pan. Spoon the vegetable mixture into the eggplant halves. Spoon the pasta sauce evenly over the vegetable mixture. Sprinkle with the Parmesan cheese. Bake the eggplant boats for 35 to 40 minutes or until heated through. Before serving, tip each shell slightly to drain any liquid that has accumulated during baking.