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This stuffed eggplant recipe features tender roasted eggplant filled with a creamy, cheesy mixture and baked until lightly golden. It’s a perfectly portioned, low carb main dish made with simple ingredients and big flavor.
Featured Comment
“The twice baked eggplant is a firm favourite of mine – also family, friends, and neighbours. I could go on but think you get where I am going with this.”
– Jane
Why You’ll Love This Recipe
- Low Carb and Satisfying: A hearty baked eggplant recipe that delivers comfort food flavor without heavy carbs.
- Cheesy, Creamy Filling: The eggplant is baked until tender and filled with a rich, cheesy mixture similar to a twice baked potato.
- Simple and Adaptable: Easily change the cheese or add cooked chicken to make the dish your own.
This stuffed eggplant is one of my husband’s favorite meals, and it’s easy to see why. Roasting the eggplant softens it and brings out a gentle sweetness that pairs perfectly with the creamy, cheesy filling. Every bite feels rich and satisfying without being heavy. I love that it’s filling but still balanced, and just the right size to enjoy together without feeling like too much.
If you eggplant recipes, you might also like some of our other perfectly portioned eggplant and vegetable-based recipes. Try our Eggplant Parmesan for one, a flavorful single serving Caponata, or our Chicken Tagine for one, all made with simple ingredients and sized just right.
Ingredients
If you have any ingredients leftover from this twice baked eggplant recipe, check out our Leftover Ingredients Recipe Finder.
- Eggplant: Use one medium eggplant with smooth, glossy skin that feels firm and heavy. This helps the eggplant bake up tender while holding its shape.
- Onions: Yellow or sweet onions add natural sweetness and depth as they cook.
- Garlic: Adds rich, savory flavor to the filling.
- Cheese: Cheddar and Parmesan provide a salty, slightly sharp flavor and brown well when baked. Monterey Jack or smoked gouda can be used for a milder or smoky option.
- Olive oil: Used to cook the vegetables and add richness. Extra virgin olive oil adds more flavor, but any olive oil works.
- Salt, pepper, and herbs: Salt enhances flavor, black pepper adds mild heat, and basil and oregano give the dish a classic Italian flavor.
- Egg: Helps bind the filling so it holds together after baking.
Recipe Variations
This baked stuffed eggplant is easy to customize. Try one of these simple options:
- Cheese Swap: Replace the cheddar with goat cheese for a creamier filling with a mild tang. Keep the Parmesan for structure and flavor.
- Spicy Eggplant: Add a pinch of red pepper flakes to the filling for gentle heat without overpowering the dish.
- Vegetarian Boost: Stir in chopped spinach or mushrooms to add more texture and flavor while keeping the recipe meat free.
- Protein Addition: Mix in diced cooked chicken or turkey for a more filling meal.
How To Make Stuffed Eggplant
See the recipe box below for ingredient amounts and full recipe instructions.
Eggplant halves are roasted until tender, then the flesh is scooped out and chopped. The chopped eggplant is cooked with onions and garlic before being mixed with cheese, herbs, and an egg to form the filling. That mixture is spooned back into the eggplant shells and baked until hot and lightly golden.
Expert Tips
- Use the Right Baking Dish: Choose a small baking dish that fits the eggplant halves snugly. This keeps them upright and helps them bake evenly.
- Don’t Over-Scoop: Leave a thin border of flesh inside the eggplant skins so they hold their shape after stuffing.
- Watch the Final Bake: Bake until the filling is hot and lightly golden on top. Overbaking can dry out the eggplant.
- Optional Vegetable Add-Ins: Chopped spinach or tomatoes can be mixed into the filling for added color and flavor without changing the texture.
Frequently Asked Questions
Yes. You can prepare and stuff the eggplant up to one day ahead. Cover and refrigerate, then bake until heated through.
The eggplant is done when the flesh is tender and the filling is hot with a lightly golden top.
No. Roasting the eggplant softens it and removes excess moisture without the need for salting.
Freezing is not recommended. Eggplant can become watery and lose its texture after freezing and reheating.
A small to medium globe eggplant works best because it has sturdy skin and enough flesh for stuffing.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this twice baked eggplant recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Stuffed Eggplant
Watch How To Make This
Equipment
- 9.5-inch oval baking dish , or use an 8×8 inch baking dish
Ingredients
- 1 medium eggplant (about 1 ½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon salt plus ⅛ tsp
- ¼ teaspoon coarsely ground black pepper plus ⅛ tsp
- ¾ cup chopped onions
- 2 cloves garlic -minced
- 2 cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh basil
- 1 large egg -beaten
Instructions
- Heat the oven to 375°F (190°C).
- Remove the stem and cut the eggplant in half lengthwise. Drizzle each half with ½ tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Place cut side up on a baking sheet and bake for 25 minutes.
- Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (177°C).
- Scoop out the eggplant flesh, leaving the skins intact. Chop the flesh into small pieces and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and garlic and cook until softened, about 3 minutes. Stir in the chopped eggplant and cook for 5 minutes. Remove from heat.
- In a bowl, mix the cheddar cheese, Parmesan cheese, oregano, basil, ⅛ teaspoon salt, ⅛ teaspoon black pepper, and the egg. Stir in the cooked eggplant mixture.
- Spoon the filling back into the eggplant skins.
- Place the stuffed eggplant halves in a lightly buttered baking dish and bake at 350°F for 40 minutes, until hot and lightly golden on top.
Notes
- Use the Right Baking Dish: Choose a small baking dish that fits the eggplant halves snugly. This keeps them upright and helps them bake evenly.
- Don’t Over-Scoop: Leave a thin border of flesh inside the eggplant skins so they hold their shape after stuffing.
- Watch the Final Bake: Bake until the filling is hot and lightly golden on top. Overbaking can dry out the eggplant.
- Optional Vegetable Add-Ins: Chopped spinach or tomatoes can be mixed into the filling for added color and flavor without changing the texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love this recipe! As a gardener, I’m always looking for new recipes to use my produce. Been making this one for quite a while/ as soon as I found it. No need to change anything, plus I get to use my fresh eggplant and herbs too!
The eggplant recipe appeals to me, as it appears to be healthy. Can I cut down on the cheese? I am a 92 year old woman, who was always a career woman, no children and I live alone, and love it. I don’t eat desserts or fatty unhealthy foods. Do you have simple recipes for smaller meals? Thank you so very much. Gloria Russell
Hi Gloria, you can definitely reduce the amount of cheese in the recipe if you’d like. We tested it with the amounts listed and feel they work well, but feel free to adjust it to your liking. We also have over 600 single serving and small batch recipes on our website that you can browse through. I think you’ll find plenty of simple meals you’ll enjoy. Thanks so much for your comment!
I am a 92 year old woman, living alone and loving it. I have always been a career woman and never learned to cook. I am also a health nut, and do not eat desserts or fatty, unhealthy foods. This eggplant recipe looks perfect perfect for me. I will cut down on the cheese and will try it. Thank you.
Absolutely delicious!! And so easy! ***** 5 stars
Made this for Christmas Eve and it was delicious. Used Mozzarella and Sharp Cheese. Will definitely add to my make again list.
Loved this dish. Will definitely make again. Because I don’t use salt I will try mixing different cheeses. I’m not sure which one of the cheeses in your recipe caused it to be overly salty. Other than that it is a keeper.
I loved this. I’m always looking for different ways to use eggplant. My husband was convinced it had sausage in it and was surprised there no meat at all. Will definitely be making this again soon
I’m so happy you both enjoyed it!
I loved it !!!!@!
If I don’t use onions and garlic do I still need to put the cubed eggplant in the skillet?
No, but the onions and garlic add a lot of flavor to the dish. If you don’t want to use them, skip sauteeing the eggplant in the skillet and add 1/4 teaspoon of garlic powder to the bowl with the other seasonings and cheese.