Cheesy Stuffed Eggplant recipe that you can try at home. This dish combines roasted eggplant halves filled with a flavorful cheese mixture and topped with a layer of golden, bubbly mozzarella. It’s perfect as a main dish or a hearty side.
Ingredients:
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup marinara sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Prepare the Eggplants:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving about ¼-inch around the edges to form “boats.”
- Chop the scooped-out eggplant flesh and set it aside.
- Brush the inside of the eggplant shells with olive oil and sprinkle with salt and pepper.
- Place the eggplant halves on the prepared baking sheet, cut-side up, and roast for about 25 minutes or until tender but still holding their shape.
2. Prepare the Filling:
- While the eggplants are roasting, heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Add the chopped eggplant flesh and cook for another 5-7 minutes until softened.
- Stir in the ricotta, half the mozzarella, parmesan, dried oregano, basil, salt, and pepper. Mix everything together until well combined.
3. Stuff the Eggplants:
- Remove the roasted eggplants from the oven and reduce the oven temperature to 375°F (190°C).
- Spoon the cheese and eggplant filling into the roasted eggplant shells, pressing it down to fit as much as possible.
4. Add the Sauce and Cheese:
- Spread a thin layer of marinara sauce over the top of each stuffed eggplant.
- Top with the remaining mozzarella cheese for that gooey, cheesy topping.
- Place the stuffed eggplants back into the oven and bake for another 20 minutes, or until the cheese is bubbly and golden brown.
5. Garnish and Serve:
- Remove the cheesy stuffed eggplants from the oven and let them cool for a few minutes.
- Garnish with fresh parsley before serving.
Cooking Tips:
- Customize the filling: Feel free to add other ingredients like cooked ground meat (beef, sausage), spinach, or mushrooms to the filling for extra flavor.
- Make it ahead: You can prepare the stuffed eggplants ahead of time and refrigerate them. When ready to serve, simply bake them until heated through and the cheese is melted.
- Serve as a main or side dish: This cheesy stuffed eggplant pairs well with a side salad, garlic bread, or pasta for a full meal.
Variations:
- Spicy Option: Add crushed red pepper flakes to the filling for a spicy kick.
- Herb Addition: Fresh basil, thyme, or rosemary can elevate the dish with fragrant herb notes.
- Different Cheeses: Swap out the mozzarella or parmesan for other favorites like fontina or provolone for a different flavor.
This Cheesy Stuffed Eggplant recipe is a crowd-pleaser and a wonderful way to enjoy eggplants in a delicious, cheesy way! Perfect for weeknight dinners or special gatherings. Enjoy!