If you are craving a dish that perfectly blends fresh, vibrant flavors with a comforting, cheesy finish, then this Stuffed Eggplant with Cherry Tomatoes, Herbs, and Parmesan Recipe is about to become your new go-to. Each eggplant half is lovingly filled with a savory mixture of sweet cherry tomatoes, aromatic herbs, and a sprinkle of Parmesan that melts into every bite, creating a delightful harmony of texture and taste. Whether you’re cooking for family, friends, or simply treating yourself, this recipe is both satisfying and impressively simple to make.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each plays a crucial role in bringing this dish to life. From the tender eggplant base to the burst of juicy cherry tomatoes, and the rich, nutty tang of Parmesan, everything works together to provide a delicious experience.
- Medium eggplants (2): Firm and fresh, they serve as the perfect vessel for the flavorful stuffing.
- Olive oil (4 tablespoons, divided): Adds moisture and helps soften the eggplant while enhancing richness.
- Yellow onion (1 cup, finely chopped): Provides sweetness and depth to the filling.
- Garlic (2 cloves, minced): Infuses the dish with a sharp, aromatic kick.
- Cherry tomatoes (1½ cups, halved): Bursting with natural sweetness and juiciness that balances the savory components.
- Kosher salt (½ teaspoon): Essential for seasoning and bringing out every flavor.
- Black pepper (¼ teaspoon): Adds just the right hint of spice.
- Crushed red pepper flakes (½ teaspoon, optional): Perfect for those who like a little heat in their dishes.
- Fresh parsley or basil (½ cup, chopped): Bright, fresh herbs that elevate the flavor and color.
- Breadcrumbs (½ cup, preferably panko): Adds a lovely crunch and helps bind the stuffing.
- Grated Parmesan cheese or crumbled feta (½ cup): Contributes a salty, nutty finish that ties the filling together.
- Optional pine nuts or chopped walnuts: These add delightful texture and an extra layer of flavor.
How to Make Stuffed Eggplant with Cherry Tomatoes, Herbs, and Parmesan Recipe
Step 1: Prepare the Eggplants
Begin by preheating your oven to 375°F (190°C). Slice your eggplants in half lengthwise and scoop out the flesh carefully, creating sturdy shells about a half-inch thick. Chop the scooped flesh finely—this will go into your stuffing mixture. Brush the eggplant halves lightly with two tablespoons of olive oil and season with a pinch of salt. Roast them in the oven for about 20 minutes, until they start to soften but still hold their shape.
Step 2: Cook the Aromatics
While the eggplant halves roast, heat the remaining two tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, allowing those wonderful aromas to fill your kitchen.
Step 3: Make the Filling
To the skillet, add the chopped eggplant flesh and cook for 5-7 minutes until tender. Toss in the cherry tomatoes, kosher salt, black pepper, and optional crushed red pepper flakes, stirring gently to wilt the tomatoes without losing their shape. Remove from heat and stir in the chopped herbs, breadcrumbs, and Parmesan cheese. If you’re adding nuts for extra crunch, fold them in now.
Step 4: Stuff and Bake
Carefully spoon the flavorful filling into each roasted eggplant half, pressing lightly to fill the cavities. Return to the oven and bake for an additional 15-20 minutes until the stuffing is golden on top and bubbling around the edges. This step melds the flavors beautifully and crisps the breadcrumbs just right.
How to Serve Stuffed Eggplant with Cherry Tomatoes, Herbs, and Parmesan Recipe
Garnishes
Fresh garnishes elevate both appearance and taste. Sprinkle additional chopped parsley or basil over the finished eggplants for vibrant color and a burst of freshness. A light drizzle of good-quality extra virgin olive oil or a few shavings of Parmesan can also add a lovely finishing touch.
Side Dishes
This dish shines on its own but pairs beautifully with a crisp green salad or some garlic bread to soak up all those delicious juices. For a hearty meal, serve alongside roasted potatoes or a simple couscous salad with lemon and herbs to complement the Mediterranean flavors.
Creative Ways to Present
Serve these stuffed eggplants on a rustic wooden board for a cozy, inviting look or on elegant white plates with a drizzle of balsamic reduction for a touch of sophistication. For gatherings, cut them into smaller portions and garnish each with a cherry tomato half for cute, individual servings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making the next day’s meal just as delicious.
Freezing
This Stuffed Eggplant with Cherry Tomatoes, Herbs, and Parmesan Recipe freezes well. After baking, allow it to cool completely, then wrap each stuffed eggplant tightly in plastic wrap and place in a freezer-safe container. It can be frozen for up to two months without losing quality.
Reheating
To reheat, thaw overnight in the refrigerator and warm in an oven set to 350°F (175°C) for about 15 minutes, or until heated through. This prevents sogginess and keeps the filling beautifully crisp on top.
FAQs
Can I use other types of cheese besides Parmesan?
Absolutely! While Parmesan gives a classic nutty flavor, crumbled feta or Pecorino Romano are wonderful alternatives that add their own unique kick to the dish.
What if I don’t have fresh herbs on hand?
Dry herbs can be used in a pinch, but fresh herbs really brighten the dish. If using dried, reduce the amount by half and add them during cooking to release their flavors.
Is it possible to make this recipe vegan?
Yes! Simply omit the Parmesan cheese or substitute it with a plant-based cheese or nutritional yeast to keep that cheesy umami flavor without dairy.
How do I pick the best eggplants for stuffing?
Look for eggplants that are firm, heavy for their size, and have smooth, shiny skin without blemishes. Medium-sized eggplants are ideal as they hold the stuffing well without becoming too watery.
Can I prepare the filling in advance?
Definitely. You can make the filling up to a day ahead and refrigerate it. When you’re ready, stuff the eggplants and bake. This saves time on the day of serving.
Final Thoughts
Making this Stuffed Eggplant with Cherry Tomatoes, Herbs, and Parmesan Recipe is like inviting a little sunshine onto your plate. It’s a joyous blend of textures and fresh flavors that promises comfort and delight in every mouthful. I encourage you to give it a try—it’s a recipe that’s as rewarding to make as it is to eat. Trust me, once you do, it will quickly find a cherished spot in your culinary rotation.
PrintStuffed Eggplant with Cherry Tomatoes, Herbs, and Parmesan Recipe
This delicious Stuffed Eggplant recipe features tender eggplant halves filled with a flavorful mixture of sautéed onions, garlic, tomatoes, fresh herbs, breadcrumbs, and cheese. Baked to perfection with a golden, crispy topping, this dish makes a satisfying vegetarian entrée or side, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Entrée
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Eggplants
- 2 medium eggplants, halved lengthwise
- 2 tablespoons olive oil (for brushing eggplants)
For the Stuffing
- 2 tablespoons olive oil
- 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
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Brush the cut sides of the eggplant halves with 2 tablespoons of olive oil and place them cut side down on a baking sheet. Roast them in the oven for about 20 minutes until they are tender and cooked through.
- Make the Stuffing: While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Seasonings: Stir in the cherry tomatoes (or canned diced tomatoes), kosher salt, black pepper, and crushed red pepper flakes if using. Cook the mixture down until the tomatoes soften and release their juices, approximately 5-8 minutes. Remove from heat.
- Combine Herbs and Dry Ingredients: In a mixing bowl, combine the cooked tomato mixture with chopped parsley or basil, breadcrumbs, grated Parmesan or feta cheese, and optional pine nuts or walnuts for added texture.
- Scoop Eggplants: Remove the roasted eggplants from the oven and carefully scoop out some of the flesh, leaving about a ½-inch thick shell to hold the stuffing. Chop the scooped flesh and fold it into the stuffing mixture.
- Fill Eggplants and Bake: Spoon the prepared stuffing evenly into each eggplant shell, pressing lightly to pack the mixture. Return the stuffed eggplants to the baking sheet and bake at 375°F (190°C) for an additional 15-20 minutes until the tops are golden and crispy.
- Serve: Remove from oven and let cool slightly before serving. Garnish with extra fresh herbs if desired, and enjoy your flavorful stuffed eggplants warm.
Notes
- For a vegan version, substitute Parmesan cheese with nutritional yeast and use vegan breadcrumbs.
- You can add cooked ground meat or lentils to the stuffing for extra protein.
- To make this dish gluten-free, use gluten-free breadcrumbs.
- Toast the pine nuts or walnuts before adding them for enhanced flavor.
- Adjust the crushed red pepper flakes quantity according to your spice preference.
