- cooking spray
- 1 1/2 cups water
- 1/4 cup butter
- 1 (6 ounce) package herb-seasoning stuffing mix (such as Kraft® Stove Top®)
- 1 large eggplant, halved lengthwise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 egg, beaten
- paprika to taste
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
- Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
- Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.