Oven Baked Stuffed Eggplant Recipe

Ingredients

• 0.33 cup Olive Oil (extra virgin, divided (1/3 cup for sautéing, 1 tbsp for greasing shells))
• 2 cloves Garlic (large, minced)
• 1 medium Onion (peeled and finely chopped)
• 1 large Eggplant (halved lengthwise, flesh scooped out and diced)
• 0.5 cup Italian Style Bread Crumbs (plain or seasoned, for texture)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1.5 cup Marinara Sauce (store‑bought or homemade)
• 0.25 cup Red Wine (dry red, adds depth)
• 0.5 cup Italian Five Cheese Blend (shredded, such as Craft brand)
• 0.5 cup Mozzarella Cheese (shredded, for topping)
• to taste Sea Salt (fine sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Wash the eggplant, cut it lengthwise, scoop out the flesh and dice it. Peel and mince the garlic, chop the onion, and measure out all remaining ingredients.

   Time: PT10M

2. Sweat Aromatics

   Heat 1/3 cup olive oil in a frying pan over medium heat. Add the chopped onion and garlic, stirring until softened and fragrant, about 5 minutes.

   Time: PT5M

3. Sauté Eggplant

   Add the diced eggplant flesh to the pan. Cook, stirring occasionally, just until it begins to soften – you do not need to fully cook it as it will finish in the oven.

   Time: PT5M

4. Combine Filling Ingredients

   Reduce heat to low and stir in the bread crumbs, grated Parmesan, marinara sauce, red wine, and the five‑cheese blend. Season with a dash of pepper and sea salt. Mix until everything is evenly coated.

   Time: PT3M

5. Cool Filling Slightly

   Turn off the stove and let the filling sit for 2 minutes so it cools enough to handle.

   Time: PT2M

6. Grease Eggplant Shells

   Brush the inside and outside of each eggplant half with a little olive oil using your hand or a pastry brush.

   Time: PT2M

7. Stuff the Eggplant

   Spoon the prepared filling into each eggplant half, packing it gently but fully. Place the stuffed halves on a baking sheet.

   Time: PT5M

8. Bake Covered

   Cover the baking sheet tightly with aluminum foil and bake in a pre‑heated 375°F oven for 45 minutes.

   Time: PT45M

   Temperature: 375°F

9. Add Mozzarella and Finish Baking

   Remove the foil, sprinkle shredded mozzarella over the tops, and return to the oven uncovered for another 10 minutes, until the cheese is melted and lightly golden.

   Time: PT10M

   Temperature: 375°F

10. Rest and Serve

    Allow the stuffed eggplants to rest for 5 minutes before serving. Pair with a fresh salad or garlic bread.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

5g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Onion: Shallots (2)
• Instead of Eggplant: Zucchini (2 medium)
• Instead of Italian Style Bread Crumbs: Panko crumbs, Ground almonds (1/2 cup)
• Instead of Parmesan Cheese: Pecorino Romano (same amount)
• Instead of Marinara Sauce: Tomato passata with herbs (1.5 cup)
• Instead of Red Wine: White wine (same amount), Vegetable broth (¼ cup)
• Instead of Italian Five Cheese Blend: Mozzarella + provolone mix (½ cup)
• Instead of Mozzarella Cheese: Provolone (½ cup)
• Instead of Sea Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Frying Pan
• Oven
• Baking Sheet
• Aluminum Foil
• Mixing Bowl
• Spatula
• Knife
• Cutting Board
• Measuring Cups
• Grater

Critical Steps — Do Not Skip

• Sauté the eggplant only until lightly softened; overcooking will make the filling mushy.
• Cover the eggplants tightly with foil during the first bake to keep them moist.
• Add mozzarella only for the final uncovered bake to achieve a golden crust.

Chef Tips from the Video

• For extra flavor, toast the bread crumbs in a dry pan before adding them to the filling.
• Use a high‑quality grated Parmesan for a richer taste.
• If you prefer a spicier dish, add a pinch of red‑pepper flakes to the sautéed aromatics.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze unbaked stuffed halves wrapped tightly for up to 2 months; bake from frozen adding 10‑15 minutes to cooking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling up to step 5 and refrigerate for up to 24 hours.
• Assemble the stuffed eggplants, cover, and store in the fridge; bake when ready.

Frequently Asked Questions