Stuffed Cheese Eggplant Parmesan (Print)

Eggplant halves filled with herbed cheese and marinara, baked until golden and bubbling for a cozy Italian main.

# Ingredients:

→ Produce

01 - 2 large eggplants, halved lengthwise
02 - 2 cloves garlic, minced
03 - Fresh basil, chopped (2 tablespoons, or 1 teaspoon dried)
04 - Fresh parsley, chopped (2 tablespoons)

→ Dairy & Cheese

05 - 1 cup ricotta cheese
06 - 1 cup shredded mozzarella cheese, divided
07 - 1/3 cup grated Parmesan cheese, divided

→ Pantry Staples

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon red pepper flakes (optional)
12 - 2 cups marinara sauce
13 - 2 tablespoons extra virgin olive oil (for drizzling)

→ Binders & Leavening

14 - 1 large egg

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Score the flesh of each eggplant half in a crosshatch pattern using a sharp knife. Brush the scored flesh with 2 tablespoons of olive oil and season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the eggplant halves cut-side down onto the prepared baking sheet.
03 - Roast the eggplant for 25 minutes, or until it begins to soften. Once removed from the oven, allow it to cool slightly. Reduce the oven temperature to 375°F (190°C).
04 - Carefully scoop out most of the flesh from each eggplant half using a spoon, leaving approximately a 1/2-inch border to create a boat-like shell. Chop the scooped eggplant flesh and set it aside. In a mixing bowl, combine 1 cup of ricotta cheese, 1/2 cup of the shredded mozzarella, about 3 tablespoons of the grated Parmesan, 1 large egg, 2 tablespoons of fresh basil (or 1 teaspoon dried), 2 tablespoons of fresh parsley, the minced garlic, and 1/4 teaspoon of red pepper flakes if using. Thoroughly mix in the chopped eggplant flesh.
05 - Spoon the prepared cheese mixture into each eggplant shell, mounding it slightly. Generously spoon 2 cups of marinara sauce over the filled eggplants. Sprinkle the remaining shredded mozzarella and grated Parmesan cheese over the top.
06 - Drizzle the stuffed eggplants with 2 tablespoons of extra virgin olive oil. Bake at 375°F (190°C) for 25 to 30 minutes, or until the filling is bubbling and the cheese is golden brown. Allow the dish to cool for 5 minutes before serving. Garnish with additional fresh herbs, if desired.

# Pro Tips:

01 -
  • Uses only simple vegetables and a few pantry cheeses
  • Everything bakes in one dish for easy cleanup
  • Naturally vegetarian with plenty of protein and fiber
  • Filling and satisfying yet lighter than traditional fried eggplant parmesan
02 -
  • Satisfies vegetarians and meat eaters alike
  • Eggplant is packed with fiber and antioxidants
  • Prepared components can be made ahead to save time
03 -
  • Always let the stuffed eggplants sit for a few minutes out of the oven to keep the filling from running
  • If you can find smoked mozzarella it adds a subtle layer of complexity
  • Roast extra eggplant and save the scooped flesh for adding to soups or pasta for a flavor boost
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