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This stuffed eggplant recipe is an easy main dish that’s fresh, nutritious, and delicious! Made with tender eggplant and stuffed with crushed tomatoes, fresh garlic, plenty of herbs, and melty cheese, this wholesome vegetarian dinner is full-flavored and utterly satisfying. Add a basket of garlic breadsticks to the dinner table, and enjoy!
I love to pivot to meatless meals now and then, focusing on the amazing produce options out there and letting them take center stage. As much as I love a good oven grilled steak, there’s nothing quite like a meal that’s loaded with fresh vegetables, healthy olive oil, and topped with a sprinkling of feta or mozzarella. Definitely a moment of YUM for me.
This recipe is an easy and healthy vegetarian main course featuring stuffed eggplant. When roasted or baked correctly, eggplant is a silky-smooth veggie with a mild and wholesome flavor similar to zucchini or squash. If you’ve made eggplant parmesan or eggplant lasagna, then you know this veggie plays well with garlic, onions, and spices, taking on those flavors and providing a warm, sunny taste of its own.
And, while this might sound like a complicated recipe, it’s really not! Making the stuffing mixture is a snap, and from there, all you have to do is bake the stuffed eggplant until done. Easy peasy! Those who have made my sausage stuffed eggplant can attest to the easiness of these recipes.
What You’ll Need
Below is a brief list of the ingredients you should grab from the grocery store to make this stuffed eggplant recipe.
- Eggplant: This recipe makes four eggplant halves, if you’re using large eggplants.
- Oil: I always use olive oil in this recipe. Extra-virgin olive oil has the boldest flavor, but medium and light oils are also fine.
- Onion: Dice up your onion. I typically choose yellow onions, but any onion is fine.
- Parsley: Finely chopped fresh parsley brings a burst of freshness – if you must, swap in dried parsley, but if at all possible, use fresh.
- Salt and Pepper
- Garlic: Minced, fresh garlic gives the brightest flavor, but you can substitute dried or powdered garlic in a pinch.
- Dried Herbs: A mix of dried basil, thyme, and oregano give this dish a heavenly fragrance and depth of flavor.
- Tomatoes: Canned, boxed, or jarred tomatoes are fine; you’ll want crushed tomatoes for this recipe.
- Pesto: A bit of basil pesto is the perfect way to add pungent flavor and richness.
- Cheese: I used sliced fresh mozzarella for a gooey, pizza-like result, and grated parmesan for that classic taste.
- Water: To roast the eggplants, you’ll want a little bit of hot water for the baking sheet. This will help to soften the eggplants shells.
- Garnish: Chopped fresh basil makes an attractive optional garnish.
How to Make Tomato Parmesan Stuffed Eggplant
One thing you’ll notice is that the shells of the eggplant are salted, but the flesh is not. If you have young eggplants that feel light for their size, this shouldn’t be a problem, but if you’re concerned about excess water or bitterness, feel free to salt the flesh for 10 to 15 minutes, rinse it, and squeeze dry with paper towels.
- Prep the Oven and the Eggplants. Start out by setting your oven to preheat to 400˚F. While it preheats, cut the eggplants in half, lengthwise. Use a large serving spoon or a melon baller to scoop out the flesh, leaving about ½-inch thickness on all sides. Salt and pepper the shells, and set them aside, cut-side up. Chop the flesh finely.
- Cook the Vegetables, Tomatoes, and Seasonings. Next, heat up a swirl of olive oil in a large skillet over medium-high heat. Add the chopped eggplant and the onions, along with the parsley. Sprinkle with salt and pepper, and cook this mixture for about 5 minutes, stirring often. When the veggies are partially cooked, stir in the garlic and dried herbs, and then add the crushed tomatoes and the pesto. Let this cook for about one minute, stirring frequently, to heat through. Taste the mixture, and add more salt and pepper if needed.
- Stuff the Eggplant. Take the stuffing mixture off of the heat. Wipe down the eggplant shells with clean paper towels to remove excess moisture. Place the shells on a baking sheet, and then fill them with the stuffing mixture. Top with the Parmesan cheese and mozzarella slices.
- Bake. Pour hot water into the baking sheet, all around the eggplant shells. Carefully place the baking sheet into the preheated oven, and bake for about half an hour, or until the eggplants are tender. Take the stuffed eggplants out of the oven and let them rest for 5 minutes before garnishing and serving.
Recipe Tips And Variations
- Get a Head Start: If you like, you can get ahead on this stuffed eggplant dish by roasting the empty eggplant shells and making the filling the day before. Store these in the fridge, and then stuff the eggplant, top with cheese, and bake the day of.
- Peeled Eggplant: You don’t have to peel the eggplants. If your eggplants are young and tender, the skins will be delicious enough to eat. If you are using older eggplants, the skin may be a little tough and can simply serve as a “bowl” for the tasty eggplant filling.
- Optional Extras: Feel free to add or swap ingredients here, such as fresh chopped tomatoes instead of crushed, chickpeas or quinoa for protein, rice or couscous for carbs, additional chopped veggies, or golden raisins for a pop of sweetness.
- Make It Vegan: An easy way to make this recipe vegan would be to omit the cheese. You can use vegan cheese instead, or top with a creamy substitute like tahini, avocado dressing, or vegan sour cream or cheese.
Serving Suggestions
This recipe for stuffed eggplant works well as a side dish with a hearty main course like roast chicken or roast beef. This easy roasted asparagus soup also makes a tempting starter.
You can slice up a baguette, make some garlic toast, or serve Kifli – Macedonian dinner rolls with feta cheese with the stuffed eggplants.
This recipe would also be wonderful with easy baked chicken pieces or when served with my slow roasted lamb. Try these easy Macedonian kebapi (kebabs) with your stuffed eggplant for an unforgettable meal.
How to Store and Reheat Leftovers
- To store your leftover stuffed eggplants, place them in an airtight container and refrigerate for 3-5 days. You can also freeze them for up to 3 months and thaw overnight before reheating in the oven.
- To reheat, place the desired portion in an ovenproof dish, and bake at 350˚F until heated through.
ENJOY!
More Vegetarian Recipes
- Mushroom Fajitas
- Zucchini and Mushrooms
- Broccoli Cheese Casserole
- Huevos Rancheros Tacos
- Crispy Baked Falafel
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Stuffed Eggplants
Ingredients
- 2 large eggplants, halved lengthwise
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- ¼ cup finely chopped fresh parsley
- salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 14 ounces can of crushed tomatoes
- ½ cup basil pesto
- ½ cup grated parmesan cheese
- 4 ounces fresh mozzarella, sliced
- hot water, for the baking sheet
- chopped fresh basil, for garnish
Instructions
- Preheat oven to 400˚F.
- Cut eggplants in half, lengthwise. Scoop out the flesh, leaving a ½-inch border around the eggplant shell. Finely chop up the eggplant flesh/pulp and set aside.
- Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let sit for 10 to 15 minutes, cut-side up.
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onions and chopped eggplant-flesh to the skillet; stir in the parsley and season with salt and pepper. Cook for 5 to 7 minutes, or until tender. Stir frequently.
- Stir in the garlic; season with basil, thyme, and oregano, and cook for 30 seconds.
- Add crushed tomatoes and stir in the basil pesto.
- Continue to cook for 1 minute, or until heated through, stirring frequently.
- Remove from heat and taste the mixture for salt and pepper; adjust to taste.
- Using paper towels, wipe down the eggplant shells.
- Spoon the tomato mixture evenly into the eggplant shells.
- Top with grated parmesan cheese and slices of mozzarella.
- Pour hot water inside the baking sheet, all around the eggplants.
- Bake for 25 to 30 minutes, or until eggplants are tender.
- Remove from oven and let stand 5 minutes.
- Garnish with chopped basil.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I adore eggplant. Thanks for this new easy and delicious recipe.
I hope you’ll enjoy it! Thank YOU! ๐
Iโve been really trying to count my caloriesโฆ I canโt figure out why 1 serving would be over over 400 calories
The calories come from the cheeses look for a non low fat mozzarellas or use less of both the parmesan and mozzarellas
Hi!
It’s the cheese. ๐ If you can, use less cheese, or use shredded fat free mozzarella cheese.
This was a really huge hit at my house last night! It is delicious!!
That’s great to hear! I’m very glad everyone enjoyed it! Thank YOU! ๐
Yum!!! This is such a great dinner idea. Love it!
Thank YOU! I hope you’ll enjoy it! ๐
Iโve been thinking about making an eggplant dish, and then I find this. Perfect timing!
That’s great! I hope you’ll enjoy it! Thank YOU! ๐
I’m going to try this tomorrow night. I just bought eggplant for another dish, but I think this is the one I’m making instead.
That’s great! I hope you’ll enjoy it! Thank YOU! ๐
We’re trying to eat less meat and this recipe was perfect.
I’m very glad you enjoyed it! Thank YOU! ๐
I can’t even tell you how much we loved this! Better than what you would get at a restaurant!
That’s great to hear! I am very happy everyone loved it! Thank YOU!
YUM!!! This is one of my favorites!! Cheesy & full of flavor!
Thank YOU! I hope you enjoy it! ๐