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–+ servings

Stuffed Eggplant

Print Recipe
Servings 4 Servings

Ingredients
  

  • 2 medium eggplants halved lengthwise
  • 4 tablespoons olive oil divided
  • 1 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 1½ cups cherry tomatoes halved or 1 cup canned diced tomatoes (drained)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes optional
  • ½ cup fresh parsley or basil chopped
  • ½ cup breadcrumbs preferably panko
  • ½ cup grated Parmesan cheese or crumbled feta
  • Optional: pine nuts or chopped walnuts for crunch

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Brush the cut sides of the halved eggplants with 2 tablespoons of olive oil. Place them cut-side down on the baking sheet and roast for 25–30 minutes until the flesh is tender.
  • Remove the eggplants from the oven and let them cool slightly. Carefully scoop out most of the flesh, leaving a ½-inch shell. Chop the scooped-out flesh and set aside.
  • Heat the remaining olive oil in a skillet over medium heat. Sauté the onions for 5–7 minutes until soft. Add garlic and cook for 1 minute. Stir in the chopped eggplant, tomatoes, salt, pepper, and red pepper flakes. Cook until tomatoes soften, about 5 minutes. Remove from heat and stir in breadcrumbs, herbs, and half the cheese.
  • Turn the eggplant shells cut-side up on the baking sheet. Fill each with the vegetable mixture. Sprinkle the remaining cheese on top.
  • Return the stuffed eggplants to the oven and bake for 15–20 minutes, until heated through and the cheese is golden and bubbly.
  • Garnish with extra herbs or a drizzle of olive oil and serve warm.