This cheesy stuffed eggplant is roasted, flavorful, and packed with a rich tomato and cheese filling. Easy to make, low-carb, and perfect as a vegetarian main or side dish.
Cheesy Stuffed Eggplant (Easy Vegetarian Recipe)
Oh my goodness, you are going to love this cheesy stuffed eggplant. It’s incredibly easy to make and packed with flavor. Think of it like a pizza, but without the crust.
If you’re looking for a simple yet impressive dish that’s perfect for entertaining, this one delivers every time. It’s cheesy, savory, and completely satisfying.
Why You’ll Love This Cheesy Stuffed Eggplant
- Easy to make with simple ingredients
- Low-carb and naturally vegetarian
- Rich, cheesy, and full of flavor
- Perfect as a side or main dish
- Great for entertaining
What Makes This Stuffed Eggplant So Good
Every bite is loaded with roasted eggplant, juicy tomatoes, and melted cheese. Roasting the eggplant first brings out its natural sweetness and creates a tender, flavorful base.
This dish is hearty enough to serve as a vegetarian main, but also works beautifully as a side dish alongside your favorite protein.
How to Make Cheesy Stuffed Eggplant
This recipe comes together in just a few simple steps.
- Roast the eggplant until tender
- Scoop and mix the filling with tomatoes and cheese
- Stuff the eggplant shells
- Bake until golden and bubbly
Tips for the Best Stuffed Eggplant
- Do not overcook the eggplant during the first roast
- Use good-quality cheese for the best flavor
- Add fresh herbs like basil for brightness
- Let it rest for a few minutes before serving
Fresh basil adds a peppery finish that enhances the tomato and cheese flavors. If you don’t have fresh herbs, dried basil or oregano will also work well.
What to Serve with Cheesy Stuffed Eggplant
This dish pairs well with grilled meats, fish, or a fresh salad. You can also enjoy it on its own as a satisfying vegetarian meal.
Eggplant is incredibly versatile and can be used in many dishes, from spreads like baba ghanoush to hearty mains like this one.
I hope you can try this delicious, cheesy stuffed eggplant at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Click here for more stuffed eggplant recipes.
Cheesy Stuffed Eggplant Recipe
Ingredients
For Eggplants
- 2 medium eggplants
- 2 teaspoons olive oil
- Salt and pepper
For Filling
- 1/2 cup crushed tomatoes
- 2 tablespoons tomato paste
- 2 cloves garlic minced (not 1)
- 1/4 cup finely diced onion
- 3/4 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
Topping
- Fresh basil chopped
- Extra parmesan for serving, optional
Instructions
- Preheat oven to 400°F and line a baking sheet with foil
- Cut eggplants in half lengthwise, score the flesh in a crisscross pattern without cutting through the skin, then brush with olive oil and season with salt and pepper
- Roast eggplants for 30 minutes or until tender, then remove from oven and let cool slightly
- Scoop out the flesh leaving a border so the shells hold their shape, then chop the scooped eggplant and set aside
- In a pan, heat a little olive oil over medium heat, add diced onion and cook until soft, about 3–4 minutes, then add garlic and cook for 30 seconds
- Stir in chopped eggplant, then add crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper, cooking for 3–5 minutes until slightly thickened
- Remove from heat and stir in mozzarella and parmesan
- Spread a thin layer of crushed tomatoes on the bottom of a baking dish and place eggplant shells on top
- Fill each eggplant with the mixture and top with additional cheese if desired
- Bake for 15–20 minutes or until cheese is melted and bubbly, then remove from oven and top with fresh basil
- Serve warm
Notes
- Do not over-roast the eggplant, or it will collapse when stuffing
- Leave a small border when scooping to keep the structure
- You can add parmesan or ricotta for extra flavor
- Swap mozzarella for any melty cheese you like
- Great as a main dish for vegetarians or as a side
- Leftovers keep well in the fridge for up to 3 days
Nutrition
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Thank you. This is the second recipe from your website that I tried. Chosen by my Son. Turned out well. He loved it!