If you’re a busy mom looking for a meal that’s both delicious and easy to prepare, look no further. The Ina Garten stuffed eggplant recipe hits all the right notes. It’s comforting, nutritious, and packed with flavor, making it an ideal choice for family dinners. In about an hour, you can serve up a dish that will satisfy everyone at the table, even the picky eaters.
Table of Contents
Why You Will Love This Recipe
This recipe works well for families for several reasons. First, the ingredients are straightforward and easy to find, requiring minimal prep time. You can prepare it on a busy weeknight, and it’s perfect for using up fresh produce. Plus, stuffed eggplant is not only kid-friendly but also a great way to introduce more vegetables into your family’s diet.
Another highlight is that it’s highly customizable. If you have leftover veggies or protein, feel free to toss them into the mix. You can make it your own while still keeping it simple. In short, it’s an easy, fast, and comforting meal that everyone will love.
How to Make Ina Garten Stuffed Eggplant Recipe
Ingredients
- 2 medium eggplants, halved lengthwise
- 4 tablespoons olive oil (divided)
- 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
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Brush cut sides of eggplant with 2 tablespoons of olive oil. Roast cut-side down for 25–30 minutes until tender.
- Let cool slightly. Scoop out and chop the eggplant flesh, leaving a ½-inch shell.
- Heat remaining oil in a skillet. Sauté onion for 5–7 minutes, then add garlic, chopped eggplant, tomatoes, and seasonings. Cook for 5 minutes.
- Remove from heat and stir in breadcrumbs, herbs, and half the cheese.
- Fill the eggplant shells with the mixture. Top with the remaining cheese.
- Bake for 15–20 minutes until golden and heated through. Serve warm with garnish.
Ina Garten Stuffed Eggplant
A comforting and nutritious stuffed eggplant dish, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium eggplants, halved lengthwise
- 4 tablespoons olive oil (divided)
- 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
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Brush cut sides of eggplant with 2 tablespoons of olive oil. Roast cut-side down for 25–30 minutes until tender.
- Let cool slightly. Scoop out and chop the eggplant flesh, leaving a ½-inch shell.
- Heat remaining oil in a skillet. Sauté onion for 5–7 minutes, then add garlic, chopped eggplant, tomatoes, and seasonings. Cook for 5 minutes.
- Remove from heat and stir in breadcrumbs, herbs, and half the cheese.
- Fill the eggplant shells with the mixture. Top with the remaining cheese.
- Bake for 15–20 minutes until golden and heated through. Serve warm with garnish.
Notes
As a flexible recipe, you can use leftover veggies or protein. It’s also great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
How to Serve
Serve your stuffed eggplants as a main dish accompanied by a light salad or steamed veggies. They also work well alongside rice or quinoa for a more filling meal. For family gatherings, offer a side of crusty bread to soak up the flavors.
How to Store
You can store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to eat them again, simply reheat in the oven at 350°F for about 10–15 minutes or until warmed through. The flavors develop even more, making leftovers just as delicious.
Tips and Variations
- Make it vegetarian by using mushrooms or additional veggies in place of meat.
- Switch up the cheese. Try mozzarella for a gooey texture or add goat cheese for a tangy flavor.
- For added crunch, sprinkle toasted pine nuts or walnuts on top before serving.
FAQs
Can I make stuffed eggplant ahead of time?
Yes! You can prepare the filling a day in advance and stuff the eggplants just before baking.
What can I substitute for eggplant?
Zucchini or bell peppers can serve as great substitutes if eggplant is not available.
Can I freeze stuffed eggplants?
Yes, but it’s best to freeze them before baking. Store in a freezer-safe container and bake them from frozen, adding extra time to the cooking.
Conclusion
Give this Ina Garten stuffed eggplant recipe a try. It’s a comforting dish that your whole family will enjoy, and it’s easy to prepare, making it perfect for busy weeknights. Don’t forget to save this recipe for later, and happy cooking!
