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This stuffed eggplant is a simple, flavorful dish that’s hearty yet light. Roasted eggplant halves are filled with a cheesy, savory mixture and baked until golden. It’s easy to make, perfectly portioned for two, and packed with delicious comfort in every bite.
Enjoy this stuffed eggplant with a crisp Greek salad, tangy zucchini noodles or creamy buttered noodles. For a side, try roasted Brussels sprouts for a savory touch or roasted carrots for a hint of sweetness.
Why You’ll Love This Recipe
- Low-Carb & Satisfying – Comfort food without the extra carbs.
- Cheesy & Creamy – Like a mix between a twice baked potato and a creamy casserole, but lighter.
- Easy to Customize – Swap the cheese or add cooked chicken or shrimp to make it your own.
This stuffed eggplant is one of my husband’s favorite meals, and I love how easy it is to make. Roasting the eggplant brings out its natural sweetness, and the creamy, cheesy filling makes it so flavorful. It’s hearty yet light, making it a perfect meal for two. Plus, it comes together quickly, making it a great choice for a weeknight dinner.
RELATED: Comfort Foods For One
Ingredients
If you have any ingredients leftover from this twice baked eggplant recipe, check out our Leftover Ingredients Recipe Finder.
- Eggplant: Use a medium-sized eggplant with smooth skin and a firm, heavy feel. These are signs of freshness. If you have an extra eggplant, use it in Caponata, Eggplant Parmesan or Chicken Tagine.
- Onions: Yellow or sweet onions work best, adding natural sweetness and depth to the dish.
- Garlic: Adds a rich, savory taste and makes the filling more flavorful.
- Cheese: Cheddar and Parmesan add a salty, slightly sharp taste. If you want a milder or smoky flavor, try Monterey Jack or smoked gouda instead.
- Olive oil: Used for cooking the onions and garlic and for adding flavor. I prefer using extra virgin olive oil but a lighter olive oil will also work well.
- Salt, pepper, and spices: Salt brings out the flavors of all the ingredients. Black pepper adds a little spice, and fresh or dried basil and oregano give the dish a classic Italian-style flavor.
- Egg: Helps bind the filling.
Recipe Variations
Want to change things up? Here are a few easy ways to customize this baked eggplant to suit your taste!
- Goat Cheese Option – Use goat cheese instead of cheddar and Parmesan for a creamy, tangy flavor.
- Spicy Version – Add red pepper flakes or finely diced jalapeños for extra heat.
- Seafood Variation – Stir in cooked shrimp or crab before the final bake.
- Added Protein – Mix in diced cooked chicken or turkey for a heartier meal.
How To Make Baked Stuffed Eggplant
To make this stuffed eggplant, start by halving the eggplant, seasoning it with olive oil, salt, and pepper, and baking it until tender. Once cooled, scoop out the flesh, chop it, and cook it with onions and garlic for extra flavor. This mixture is combined with cheese, herbs, and an egg to create a rich, savory filling. The filling is then spooned back into the eggplant shells and baked until golden and heated through.
Expert Tips
- Pick the Right Baking Dish – Use a dish that fits both eggplant halves without crowding. This helps them cook evenly.
- Reheating Leftovers – Warm in the microwave or in a 350°F oven. For extra flavor, sprinkle a little more cheese on top before reheating.
- Add More Vegetables – Stir in chopped spinach or tomatoes for extra color, flavor, and texture.
Frequently Asked Questions
Yes, you can prepare the filling and stuff the eggplant ahead of time. Store it in the refrigerator, then bake when ready.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for about 15 minutes or in the microwave until warmed through.
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!
Stuffed Eggplant For Two
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
- Preheat the Oven – Heat the oven to 375°F (190°C).
- Prepare the Eggplant – Remove the stem and cut the eggplant in half lengthwise. Drizzle each half with ½ tablespoon of olive oil, then season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Place cut side up on a baking sheet and bake for 25 minutes.
- Cool the Eggplant – Let the baked eggplant cool until it’s easy to handle. Reduce the oven temperature to 350°F (177°C).
- Scoop and Chop – Carefully scoop out the flesh, leaving the skins intact. Chop the flesh into small pieces and set aside.
- Cook the Filling – In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, cooking until softened, about 3 minutes. Stir in the chopped eggplant and cook for another 5 minutes. Remove from heat.
- Mix the Ingredients – In a large bowl, combine the cheddar cheese, Parmesan cheese, oregano, basil, ⅛ teaspoon salt, ⅛ teaspoon black pepper, and the egg. Stir in the cooked eggplant mixture.
- Fill the Shells – Spoon the mixture back into the eggplant skins.
- Bake – Place the stuffed eggplant halves in a lightly buttered baking dish and bake at 350°F for 40 minutes.
Notes
- Pick the Right Baking Dish – Use a dish that fits both eggplant halves without crowding. This helps them cook evenly.
- Reheating Leftovers – Warm in the microwave or in a 350°F oven. For extra flavor, sprinkle a little more cheese on top before reheating.
- Add More Vegetables – Stir in chopped spinach or tomatoes for extra color, flavor, and 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.