Mediterranean-Style Stuffed Eggplant by Ina Garten
Ina Garten Stuffed Eggplant Recipe features roasted eggplant halves filled with a savory vegetable, breadcrumb, and cheese mixture, baked to golden perfection for an elegant vegetarian main course.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
2 medium eggplants, halved lengthwise
2 tablespoons olive oil, plus extra for brushing
Salt and freshly ground black pepper, to taste
1 medium onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded Gruyère or mozzarella cheese, divided
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
Optional: 1/4 teaspoon crushed red pepper flakes
Optional: 1/4 cup toasted pine nuts or walnuts
Instructions
- Preheat oven to 400°F. Slice eggplants in half lengthwise, score flesh, sprinkle with salt, and let sit 15–20 minutes. Pat dry, brush with olive oil, and roast 20–25 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until soft, 5–7 minutes. Add garlic for 1 minute, then stir in cherry tomatoes until slightly softened, 3–4 minutes.
- Remove from heat and mix in breadcrumbs, half of the Parmesan, half of the Gruyère or mozzarella, herbs, lemon zest, and optional red pepper or nuts. Season with salt and pepper.
- Scoop a portion of roasted eggplant flesh and fold into the filling. Stuff the eggplant halves generously. Top with remaining cheese.
- Bake 15–20 minutes until cheese is melted and golden. Let rest 5–10 minutes before serving.
Notes
Roast eggplant until tender but firm. Avoid overstuffing to prevent filling spillover. Can be prepared ahead of time.