Ingredients
Scale
- 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