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–+ servings
Stuffed Eggplant

Mediterranean Stuffed Eggplant for a Flavorful Feast

A delightful Mediterranean Stuffed Eggplant recipe featuring roasted eggplant filled with savory cherry tomatoes, herbs, and crunchy breadcrumbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplants
  • 2 medium Eggplants Ideal for a tender texture; substitute with zucchini or bell peppers if preferred.
For the Filling
  • 2 tablespoons Olive Oil Adds richness and flavor; avocado oil makes a good alternative.
  • 1 medium Yellow Onion For sweetness and depth; shallots are a milder option.
  • 2 cloves Garlic Enhances flavor; fresh is best, but garlic powder works in a pinch.
  • 1 cup Cherry Tomatoes Provides moisture and balances flavors; draining canned tomatoes helps avoid excess moisture.
  • 1 teaspoon Kosher Salt Essential for enhancing flavors.
  • 1 teaspoon Black Pepper Essential for enhancing flavors.
  • 1/2 teaspoon Crushed Red Pepper Flakes Adds optional heat to the filling.
  • 1/4 cup Fresh Parsley Offers a fresh herbal note; oregano can be substituted for variety.
For the Crunchy Topping
  • 1 cup Breadcrumbs Preferably Panko; use gluten-free breadcrumbs for a gluten-free version.
  • 1/2 cup Grated Parmesan Cheese Adds creaminess and richness; plant-based cheese works for a vegan option.
  • 1/4 cup Pine Nuts Optional for added crunch; toast in a skillet for enhanced flavor.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Parchment Paper

Method
 

Directions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the eggplants in half lengthwise and brush with olive oil. Place them cut-side down on the baking sheet.
  3. Roast for 25-30 minutes until golden and tender.
  4. Allow the eggplants to cool, scoop out the flesh, leaving 1/2 inch shell, and chop the flesh.
  5. In a skillet, heat olive oil, sauté onion until soft, add garlic, chopped eggplant, tomatoes, and seasonings. Cook for 5 minutes.
  6. Mix in breadcrumbs and herbs, along with half of the cheese, adjusting for moisture.
  7. Stuff the eggplant halves with the filling, mounding it slightly, and top with remaining cheese.
  8. Bake for 15-20 minutes until heated through and golden.
  9. Serve warm, garnished with herbs or olive oil.

Nutrition

Serving: 1stuffed eggplant halfCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 7mgSodium: 290mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Use fresh ingredients and prevent soggy filling by draining canned tomatoes. Stuff ahead of time for easier cooking.

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