Cheesy Stuffed Eggplant Recipe

Cheesy stuffed eggplant made with roasted eggplant halves filled with a savory tomato and mozzarella mixture. Easy, vegetarian, and perfect as a main or side dish.

Course Side

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 188kcal

Author Tiffany Bendayan

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