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Stuffed Eggplant Recipe

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★★★★★

4.6 from 145 reviews

This delicious stuffed eggplant recipe features tender eggplant shells filled with a savory mix of sautéed vegetables, tomato sauce, and melted cheese. Baked to perfection, it’s a comforting and flavorful dish perfect for a family dinner or special occasion.

Ingredients

Scale

Eggplants

  • 2 large eggplants
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for serving)

Filling

  • 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

  1. Prep the eggplants: Cut the eggplants in half lengthwise. Scoop out the flesh from the inside, leaving a ½-inch border on the sides and bottom. Season the eggplant shells evenly with salt and pepper. Dice the eggplant flesh and set aside.
  2. Make the filling: Heat olive oil in a 4 quart Dutch oven or large skillet over medium heat until the oil is sizzling hot, about 1 minute. Add onion, garlic, zucchini, bell pepper, and the diced eggplant flesh. Sauté until the vegetables are tender, about 8-10 minutes. Stir in the tomato paste, Italian seasoning, salt, and pepper. Then add the tomato sauce and cook until the mixture thickens to the desired consistency, about 10 minutes. Stir occasionally to ensure even cooking.
  3. Bake the stuffed eggplants: Preheat the oven to 375°F (190°C). Fill each eggplant shell generously with the prepared filling. Sprinkle about 3 tablespoons of shredded mozzarella or cheddar cheese on top of each. Place the stuffed eggplants on a large half sheet baking pan and bake for 45-50 minutes until the cheese is melted, bubbly, and nicely browned. The eggplant shells should be cooked through and tender.
  4. Serve: Serve the stuffed eggplants warm with a sprinkle of fresh chopped parsley on top if desired.

Notes

  • You can substitute mozzarella cheese with cheddar or a blend of your favorite cheeses.
  • For a vegan version, omit the cheese or use a plant-based cheese substitute.
  • Feel free to add different vegetables like mushrooms or carrots to the filling for extra flavor.
  • Scooping out the eggplant flesh carefully helps the shells hold their shape during baking.
  • The dish can be prepared ahead of time and refrigerated before baking; just extend baking time slightly if baking cold.

Keywords: stuffed eggplant, baked eggplant, vegetarian dinner, Mediterranean recipe, cheesy stuffed eggplants

Find it online: https://mixitwitjoe.com/stuffed-eggplant-recipe/