Name: Stuffed Eggplant Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 2 large eggplants; Salt and pepper, to taste; Fresh parsley, chopped (optional, for serving); 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 tablespoon garlic, minced; 1 medium zucchini, diced; 1 medium red bell pepper, diced; 1 tablespoon tomato paste; ½ teaspoon Italian seasoning; ½ teaspoon salt (or to taste); ¼ teaspoon ground black pepper (or to taste); ½ cup tomato sauce; ¾ cup mozzarella cheese (or cheddar cheese), shredded

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Introduction

Stuffed eggplant is a delicious and hearty dish that combines tender roasted eggplant shells with a flavorful vegetable filling and melted cheese. It’s perfect as a comforting vegetarian main course or a satisfying side. This recipe is easy to prepare and full of vibrant Mediterranean-inspired flavors.

The image shows a close-up of a stuffed eggplant cut in half and placed on a white plate. The eggplant skin is deep purple and shiny, holding a filling that has several layers of cooked vegetables and sauce. The filling includes bright red tomato pieces, browned bits of onion or mushroom, and finely chopped green herbs sprinkled on top. The texture of the filling looks soft and moist, with some melted cheese or sauce binding it together. There are small chopped parsley leaves scattered around the plate for garnish. A blurred woman’s hand is holding a fork near the bottom left corner, reaching for the eggplant piece. The background is a smooth white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants
Salt and pepper
Fresh parsley, chopped (optional, for serving)
2 tablespoons olive oil
1 medium onion, finely chopped
1 tablespoon garlic, minced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 tablespoon tomato paste
½ teaspoon Italian seasoning
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
½ cup tomato sauce
¾ cup mozzarella cheese (or cheddar cheese), shredded

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and carefully scoop out the flesh, leaving about a ½-inch border around the sides and bottom. Season the eggplant shells evenly with salt and pepper. Dice the removed eggplant flesh and set it aside.
Step 2: Heat the olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the chopped onion, minced garlic, diced zucchini, diced red bell pepper, and reserved eggplant flesh. Sauté for 8–10 minutes until the vegetables are tender.
Step 3: Stir in the tomato paste, Italian seasoning, salt, and pepper. Then add the tomato sauce and cook the mixture, stirring occasionally, until it thickens to your liking, about 10 minutes.
Step 4: Spoon the vegetable filling into each eggplant shell, dividing it evenly. Sprinkle about 3 tablespoons of shredded cheese on top of each stuffed eggplant.
Step 5: Arrange the stuffed eggplants on a baking sheet and bake in the preheated oven for 45–50 minutes. The cheese should be melted and golden brown, and the eggplant shells tender.
Step 6: Remove from the oven and garnish with fresh chopped parsley if desired. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the filling for a little heat.
Try swapping mozzarella for feta cheese for a tangier twist.
Add cooked ground meat or lentils to the filling for a protein boost.
Scoop out the eggplant flesh carefully to avoid piercing the shells, so they hold the filling well.
Use fresh herbs like basil or oregano in addition to or instead of Italian seasoning for varied flavors.

Storage

Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven for about 15–20 minutes until heated through. Avoid microwaving to maintain the texture of the eggplant and cheese.

How to Serve

Four stuffed eggplant halves are neatly placed in a white ceramic baking dish with a glossy finish. Each eggplant half has a dark purple outer skin and soft light brown inner flesh, filled with a mixture of browned ground meat, diced red tomatoes, and melted white cheese, creating a textured and slightly golden top. Small bits of fresh green herbs are sprinkled over the filling and around the dish, adding a fresh pop of color. The dish rests on a white marbled surface, and a beige textured cloth with a brass spoon is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed eggplant ahead of time?

Yes, you can assemble the stuffed eggplants a few hours ahead or the night before. Keep them covered in the refrigerator and bake just before serving for the best results.

Can I freeze stuffed eggplant?

Stuffed eggplants can be frozen, but the texture of the eggplant may become softer upon thawing. If freezing, wrap well and store for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.