Baked Eggplant With Savory Cheese Stuffing Recipe

Name: Baked Eggplant With Savory Cheese Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, each cut in half lengthwise (about 2 pounds); Cooking spray; 1 (1-ounce) slice white bread; 1 teaspoon extravirgin olive oil; 1 1/2 cups finely chopped onion; 1 1/4 cups finely chopped red bell pepper; 1 cup finely chopped seeded plum tomato; 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano; 2 garlic cloves, minced; 3/4 cup (3 ounces) crumbled feta cheese; 1/4 cup chopped fresh flat-leaf parsley; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 medium eggplants, each cut in half lengthwise (about 2 pounds)
Cooking spray
1 (1-ounce) slice white bread
1 teaspoon extravirgin olive oil
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Preheat oven to 400u00b0.
2
Score cut side of each eggplant half by making 4 crosswise cuts. Place the eggplant halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400u00b0 for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3-inch-thick shell; reserve eggplant shells. Chop pulp.
3
Reduce oven temperature to 350u00b0.
4
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle the breadcrumbs with olive oil, and pulse to combine.
5
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 3 minutes. Stir in the chopped eggplant, bell pepper, tomato, oregano, and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt, and black pepper. Stuff each eggplant shell with about 1/2 cup onion mixture; sprinkle with breadcrumb mixture. Place on a baking sheet; bake at 350u00b0 for 30 minutes or until thoroughly heated and lightly browned.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium eggplants, each cut in half lengthwise (about 2 pounds), Cooking spray, 1 (1-ounce) slice white bread, 1 teaspoon extravirgin olive oil, and more.

Yes, Baked Eggplant With Savory Cheese Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant With Savory Cheese Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions