Name: Ina Garten Stuffed Eggplant Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 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

Introduction

Ina Garten’s Stuffed Eggplant is a delicious and comforting dish that highlights tender roasted eggplant filled with a savory mixture of vegetables, herbs, and cheese. It’s perfect as a hearty side or a satisfying vegetarian main course.

The image shows four eggplant halves filled with layers of cooked ground meat, rich red sauce, and melted white cheese, all topped with chopped green herbs. Each eggplant half has a shiny, deep purple outer skin and a soft, golden-brown filling with a slightly crispy texture on top. The bright green herbs add freshness and color contrast, scattered evenly over the filling. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: Brush the cut sides of the eggplant halves with 2 tablespoons of olive oil. Place them cut-side down on the baking sheet and roast for 25–30 minutes until tender.
Step 3: Let the eggplants cool slightly, then scoop out the flesh, leaving a ½-inch thick shell. Chop the scooped-out flesh and set aside.
Step 4: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion for 5–7 minutes until soft, then add the garlic, chopped eggplant flesh, tomatoes, kosher salt, black pepper, and crushed red pepper flakes if using. Cook for about 5 minutes until well combined and heated through.
Step 5: Remove the skillet from heat and stir in the breadcrumbs, chopped herbs, and half of the cheese. Add pine nuts or walnuts if desired.
Step 6: Spoon the filling into the eggplant shells. Sprinkle the remaining cheese evenly over the top.
Step 7: Bake the stuffed eggplants for 15–20 minutes until the tops are golden and the filling is heated through. Serve warm and garnish as desired.

Tips & Variations

For extra crunch and flavor, toast the pine nuts or walnuts before adding them to the filling.
Try mixing fresh basil with parsley for a fragrant herb combination.
Substitute feta for Parmesan for a tangier filling.
Add cooked ground meat or sausage to the filling for a non-vegetarian version.

Storage

Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture and flavor. Avoid microwaving if possible to prevent sogginess.

How to Serve

Three stuffed eggplants are arranged on a white plate with a light tan edge, placed on a white marbled surface. Each eggplant is cut lengthwise, showing a soft, light greenish-yellow inside layer. The eggplants are filled with a reddish-brown meat mixture, topped with dollops of white creamy cheese and sprinkled with fresh chopped green herbs. The eggplant skins are dark purple, creating a strong color contrast. The filling looks moist and textured, with some parts slightly browned. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the filling and scoop the eggplant shells in advance, then assemble and bake just before serving for best freshness.

What can I serve with stuffed eggplant?

This dish pairs well with a simple green salad, crusty bread, or a light grain like quinoa or couscous for a complete meal.

Ina Garten Stuffed Eggplant Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

Ina Garten’s Stuffed Eggplant is a delicious and hearty baked dish featuring tender roasted eggplant halves filled with a savory mixture of sautéed onions, garlic, tomatoes, herbs, breadcrumbs, and cheese. This comforting recipe combines rich Mediterranean flavors with a crispy topping, making it perfect for a satisfying vegetarian main course or side.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Eggplants

2 medium eggplants, halved lengthwise
4 tablespoons olive oil (divided)

Filling

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 and Prepare Eggplants: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Roast Eggplants: Brush the cut sides of the eggplant halves with 2 tablespoons of olive oil. Place them cut-side down on the prepared baking sheet and roast for 25–30 minutes until the eggplants are tender and easily pierced with a fork.
Scoop Out Eggplant Flesh: Allow the roasted eggplants to cool slightly, then carefully scoop out the flesh, leaving about a ½-inch thick shell intact to hold the filling. Chop the scooped flesh and set aside.
Sauté Vegetables: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 5–7 minutes until translucent. Add the minced garlic, chopped eggplant flesh, cherry or canned tomatoes, kosher salt, black pepper, and red pepper flakes if using. Cook everything together for about 5 minutes, allowing the flavors to meld.
Combine Filling Ingredients: Remove the skillet from heat and stir in the breadcrumbs, chopped fresh parsley or basil, and half of the grated Parmesan or crumbled feta cheese. Mix thoroughly to create the stuffing.
Stuff Eggplants: Spoon the filling mixture into the roasted eggplant shells, pressing down gently to pack it in. Sprinkle the remaining cheese over the top. If desired, garnish with pine nuts or chopped walnuts for added texture and flavor.
Bake Stuffed Eggplants: Return the stuffed eggplants to the oven and bake them for an additional 15–20 minutes, until the tops are golden brown and the filling is heated through.
Serve: Remove from oven and serve warm as a delicious and satisfying main or side dish.

Notes

You can substitute cherry tomatoes with canned diced tomatoes if fresh ones are unavailable; be sure to drain canned tomatoes well.
For extra crunch and flavor, sprinkle toasted pine nuts or chopped walnuts on top before baking.
If you prefer a vegan version, omit the cheese or use a plant-based cheese alternative.
To keep the eggplant shells from becoming soggy, ensure they are roasted until tender but not overly soft before stuffing.
Use panko breadcrumbs for a crispier texture in the filling.

Keywords: Stuffed Eggplant, Ina Garten, Roasted Eggplant, Vegetarian, Mediterranean, Cheese Stuffed Eggplant, Baked Eggplant