Baked Stuffed Eggplant

This delicious Baked Stuffed Eggplant is a versatile dish that allows you to get creative with your fillings! In this version, I filled the eggplant with sautéed and then ground vegetables, fresh mozzarella, and rich tomato sauce. Feel free to experiment with your favorite ingredients like meatballs, sausage, various cheeses, or other vegetables.

A key step is to brush the insides with a salty and spiced olive oil mixture and to make deep cuts, stopping just short of slicing all the way through. Bake at 375°F until tender, typically around an hour, depending on the eggplant’s size.

Baked Stuffed Eggplant

Ingredients:

2 medium eggplants

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 zucchini, diced

1 cup fresh mozzarella, chopped

2 cups marinara sauce

Fresh herbs (basil or parsley) for garnish

Instructions:

Preheat your oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a small border.

Brush the insides of the eggplant halves with a mixture of olive oil, salt, and pepper.

Finely chop the eggplant flesh and set aside.

In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.

Stir in the bell pepper, zucchini, and the reserved eggplant flesh. Cook until the vegetables are tender, about 5-7 minutes.

Remove from heat and mix in the chopped fresh mozzarella and marinara sauce.

Fill each eggplant half generously with the vegetable and cheese mixture, pressing it down gently.

Place the stuffed eggplants in a baking dish and cover with aluminum foil.

Bake for 45 minutes to 1 hour, or until the eggplant is fork-tender.

Remove from the oven and let cool for a few minutes. Garnish with fresh herbs before serving.

Enjoy your flavorful and customizable baked stuffed eggplant!

Notes:

Eggplant Selection: Choose firm, glossy eggplants that feel heavy for their size. Smaller varieties tend to be less bitter and have fewer seeds.

Salting the Eggplant: For added flavor and to reduce bitterness, consider salting the eggplant halves before cooking. Let them sit for about 30 minutes, then rinse and pat dry.

Filling Variations: The filling is highly versatile. Feel free to mix in cooked ground meat, grains like quinoa or rice, or other vegetables like spinach, mushrooms, or carrots.

Cheese Options: In addition to mozzarella, you can use ricotta, feta, or parmesan for different flavor profiles. Mixing cheeses can also add depth to the dish.

Marinara Sauce: Use your favorite store-bought sauce or homemade marinara for a fresher taste. You can also add herbs and spices to the sauce for an extra kick.

Baking Time: Keep an eye on the eggplant while it’s baking. Cooking times may vary based on the size of the eggplant and your oven’s calibration.

Make Ahead: You can prepare the stuffed eggplants in advance. Just cover and refrigerate them before baking. They may need a few extra minutes in the oven if baking straight from the fridge.

Freezing: Stuffed eggplants can be frozen before baking. Wrap them tightly and store for up to 3 months. Thaw in the fridge before baking.

Serving Suggestions: This dish pairs well with a simple green salad, garlic bread, or a side of grains like couscous or quinoa.

Garnish Ideas: Fresh herbs like basil or parsley add a lovely touch and enhance the dish’s flavor. A drizzle of balsamic glaze or a sprinkle of red pepper flakes can also elevate the presentation.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of eggplant?

Yes, you can use any variety of eggplant, but smaller varieties like Italian or Chinese eggplants tend to work best for stuffing.

What if I don’t have fresh mozzarella?

You can substitute with shredded mozzarella, ricotta, or even feta cheese for a different flavor profile.

Can I prepare the stuffed eggplants in advance?

Yes, you can stuff the eggplants ahead of time. Just cover them and refrigerate until you’re ready to bake.

They may need a few extra minutes in the oven.

How do I know when the eggplant is cooked through?

The eggplant should be fork-tender and slightly browned on the edges.

You can test doneness by piercing it with a fork.

Can I add meat to the filling?

Absolutely! Ground beef, turkey, or sausage can be added to the filling for extra protein and flavor.

Just cook the meat beforehand.

Is this dish gluten-free?

Yes, as long as you use gluten-free marinara sauce and ensure all ingredients are gluten-free, this dish is suitable for a gluten-free diet.

Can I freeze the stuffed eggplants?

Yes, you can freeze them before baking. Just wrap them tightly and store them in the freezer for up to 3 months.

Thaw in the fridge before baking.

What should I serve with stuffed eggplant?

Stuffed eggplant pairs well with a green salad, garlic bread, or grains like quinoa or couscous for a complete meal.

How can I make the filling spicier?

Add crushed red pepper flakes, diced jalapeños, or a dash of hot sauce to the filling for extra heat.

Can I use different vegetables in the filling?

Yes, feel free to mix in other vegetables like spinach, mushrooms, or even quinoa for a unique twist and added nutrition.