If you’re looking for a dish that’s both healthy and indulgent, Cheesy Stuffed Eggplant is the perfect recipe to satisfy your cravings. This Mediterranean-inspired dish combines tender roasted eggplant with a savory, flavorful filling and is topped off with a blanket of melted cheese. It’s a great vegetarian main course or can be served as a side dish. Plus, it’s versatile enough to tweak to your preferences or dietary needs.
Let’s break down the steps to achieve a perfectly balanced and cheesy stuffed eggplant!
Ingredients
- 2 large eggplants, halved lengthwise
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cooked quinoa or couscous (optional)
- 1 cup marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 1/2 cups shredded mozzarella or a mix of mozzarella and Parmesan
- Fresh basil, chopped (for garnish)
- Panko breadcrumbs (optional, for extra crunch)
Steps
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Eggplants:
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border to create a sturdy “boat” for the filling.
- Brush the eggplant halves with olive oil, season with salt and pepper, and roast on the baking sheet for 25-30 minutes until the flesh is tender but not mushy.
3. Cook the Filling:
- While the eggplants are roasting, chop the scooped-out flesh of the eggplants into small pieces.
- In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, and bell pepper. Cook for 3-4 minutes until the vegetables soften.
- Add diced zucchini and chopped eggplant flesh to the skillet. Cook for another 5 minutes until everything is tender.
- Stir in the marinara sauce, oregano, smoked paprika, and red pepper flakes. Season with salt and pepper to taste.
- If using, add cooked quinoa or couscous to the skillet, stirring until well combined.
4. Stuff the Eggplants:
- Once the eggplants are roasted, remove them from the oven and carefully stuff each half with the vegetable filling mixture.
- Top generously with shredded mozzarella (or the mozzarella-Parmesan mix). If you want extra crunch, sprinkle a handful of panko breadcrumbs on top.
5. Bake the Stuffed Eggplants:
- Place the stuffed eggplants back into the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
6. Garnish and Serve:
- Remove from the oven and let the stuffed eggplants cool for a few minutes. Garnish with freshly chopped basil for added freshness and a pop of color.
- Serve warm with a side salad or crusty bread, or as a side dish alongside your favorite protein.
Variations
- Meat Lover’s Version: For a non-vegetarian twist, brown ground beef, turkey, or sausage, and add it to the vegetable filling. You could also mix in chopped cooked bacon for extra flavor.
- Vegan Option: Omit the cheese or use a plant-based mozzarella alternative. Additionally, you can add nutritional yeast to the filling for a cheesy, umami flavor without dairy.
- Low-Carb Version: Skip the quinoa or couscous, and bulk up the filling with more veggies like mushrooms or spinach to keep it low-carb but still hearty.
Tips
- Prevent Sogginess: Salting the eggplant before roasting can help draw out excess moisture, ensuring the eggplant doesn’t turn soggy. Just sprinkle salt on the cut surfaces and let it sit for 20 minutes, then pat dry before roasting.
- Use Good Cheese: Opt for high-quality mozzarella or even a mix of cheeses like fontina, provolone, or a sharp aged cheddar for more depth of flavor.
- Make It Ahead: You can prepare the stuffing and roast the eggplant halves in advance. Simply store them separately in the fridge, and when ready to serve, stuff and bake them for a quick weeknight meal.
This Cheesy Stuffed Eggplant is a great example of how simple ingredients can come together to create something both delicious and satisfying. The creamy, cheesy top complements the hearty vegetable filling perfectly, making this dish a must-try for vegetarians and meat-eaters alike. It’s versatile, easy to prepare, and loaded with flavors that will remind you of the Mediterranean.
Serve it for a weeknight dinner, or impress your guests with this elegant yet comforting dish!
Frequently Asked Questions (FAQs)
1. Can I freeze stuffed eggplants?
Yes! You can freeze the stuffed eggplants before the final bake. Just assemble them fully, wrap tightly in foil or place in an airtight container, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed.
2. What’s the best way to reheat leftovers?
Reheat stuffed eggplants in the oven at 350°F (175°C) for 15-20 minutes until warmed through. This will help keep the cheese melty and the eggplant from becoming too soft. Avoid microwaving as it can make the eggplants soggy.
3. Can I make this dish gluten-free?
Absolutely! Use gluten-free panko breadcrumbs or skip them entirely. The rest of the ingredients are naturally gluten-free, making this dish easily adaptable.
4. What side dishes pair well with stuffed eggplants?
Cheesy stuffed eggplants pair wonderfully with a fresh green salad, roasted vegetables, or grains like couscous or quinoa. You can also serve it alongside grilled meats or fish for a more complete meal.
