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Italian Baked Stuffed Eggplant

A classic Southern Italian dish where eggplant halves are filled with a savory mixture of vegetables, herbs, breadcrumbs, and cheese, then baked until golden.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 large eggplants (about 1 lb / 450g each) Make sure they are fresh.
  • 2 tablespoons olive oil For brushing the eggplant.
  • 1 teaspoon salt For sweating the eggplant.
For the Filling
  • 3 tablespoons olive oil For sautéing.
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)
  • 1/2 cup breadcrumbs (preferably Italian-style)
  • 1/2 cup grated Parmesan cheese Skip pre-shredded for best results.
  • 1/2 cup shredded mozzarella cheese Whole-milk is preferred.
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, but recommended)
  • Salt to taste
For the Topping
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons breadcrumbs
  • 1 tablespoon olive oil (for drizzling)

Method
 

Preparation
  1. Wash the eggplants thoroughly under cold running water. Pat them dry with a kitchen towel and slice each eggplant lengthwise to create four equal halves.
  2. Scoop out the flesh from each half, leaving about a 1/2-inch border, and chop the flesh for later use.
  3. Sprinkle salt over the inside of each hollowed shell and let them sit for about 10 minutes, then pat them dry.
Pre-Baking Shells
  1. Preheat your oven to 400°F (200°C). Brush the inside and outside of each eggplant shell with olive oil and place them on a baking sheet cut-side up.
  2. Pre-bake the shells for 15 minutes. Once done, let them cool slightly.
Making the Filling
  1. In a skillet over medium heat, heat 3 tablespoons of olive oil and cook the chopped onion until soft and translucent, about 4 to 5 minutes.
  2. Add garlic and cook for another minute. Then add the reserved chopped eggplant flesh, salt, black pepper, oregano, and red pepper flakes.
  3. Cook for about 6 to 8 minutes until eggplant softens, then add diced tomatoes and let the mixture simmer for about 5 minutes.
  4. Remove from heat and let it cool for a few minutes, then stir in the breadcrumbs, grated Parmesan, shredded mozzarella, and fresh basil.
Filling and Topping
  1. Spoon the filling generously into each eggplant shell and mix the topping ingredients, sprinkling it over each filled shell.
  2. Drizzle olive oil on top.
Baking
  1. Bake the filled eggplants in the oven for 20 to 25 minutes until tops are golden brown and cheese is melted.
  2. Let them rest for 5 minutes before serving and finish with additional fresh basil.

Notes

Use fresh ingredients for better flavor and consider variations such as adding ground meat, skipping cheese for vegan, or enhancing with spices.