Stuffed 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.
