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Ina Garten Stuffed Eggplant Recipe

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★★★★★

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.

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

  1. Preheat Oven and Prepare Eggplants: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookedbycleo.com/ina-garten-stuffed-eggplant-recipe/