Description
A delicious recipe for cheesy stuffed eggplant, perfect for a hearty meal.
Ingredients
- 2 medium eggplants
- 30 ml olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 250 g chopped tomatoes
- 180 ml marinara sauce
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 15 g fresh basil, chopped
- 150 g shredded mozzarella
- 50 g grated Parmesan
- 30 g breadcrumbs
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 200°C.
- Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about 1–1.5 cm around the edges to create sturdy eggplant boats.
- Chop the eggplant flesh into small pieces.
- Brush the eggplant shells with 15 ml olive oil and season lightly with salt and pepper. Place cut-side up in a baking dish and roast for 20–25 minutes, until beginning to soften.
- Meanwhile, heat the remaining olive oil in a skillet. Sauté the onion for 4–5 minutes. Add garlic and cook for 30 seconds.
- Add the chopped eggplant, tomatoes, marinara sauce, oregano, salt, and pepper. Cook for 8–10 minutes, until the eggplant is tender and the mixture thickens.
- Remove from heat and stir in basil, 100 g mozzarella, and 25 g Parmesan.
- Spoon the filling into the roasted eggplant shells.
- Top with the remaining mozzarella, Parmesan, breadcrumbs, and parsley.
- Return to the oven and bake at 200°C for 15–20 minutes, until the cheese is melted and golden.
- For an extra golden top, broil/grill for 2–3 minutes, watching carefully.
Notes
- Feel free to add other vegetables to the filling for extra flavor.
- Can be served as a main dish or a side.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg