This tasty Twice Baked Eggplant reminds me of a healthy twice baked potato. So creamy and delicious, this cheese stuffed eggplant recipe will make an eggplant lover out of anyone!
Calling all twice baked potato lovers! This is creamy comfort food at its finest! This twice baked eggplant is creamy, extra cheesy, and has all the flavors we love in a twice baked potato but in a lower carb form.
This eggplant recipe is one of my husband’s favorite recipes. He absolutely loves my Eggplant Parmesan but when I really want to show him how much I love him, I make this twice baked eggplant.
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Eggplant Recipes
Eggplant, also called aubergine, is a very versatile vegetable and I cook with it often. It’s low in carbs and calories and is a high fiber vegetable that is rich in nutrients.
Eggplant is absolutely wonderful when chopped into cubes and roasted as in this Spinach Antipasto Salad or added to a Vegetarian Moussaka.
Baked Eggplant
When eggplant bakes in the oven it cooks up creamy and is the perfect texture for scooping and mixing with other ingredients.
Depending on the size of the eggplant, this meal could easily serve two people with the addition of separate side dish.
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Ingredients needed for Twice Baked Eggplant:
- Eggplant
- Chopped onions
- Garlic
- Cheese
- Fresh or dried basil
- Spices
How To Make Twice Baked Eggplant
Step 1
How To Make Twice Baked Eggplant
Step 1
Preheat oven to 375 degrees F (190C). Slice the eggplant in half lengthwise. Drizzle with olive oil and a pinch of salt and black pepper. Place cut side up on a baking sheet and bake for 15 minutes.
Step 2
When the eggplant is cool enough to handle, scoop the eggplant out of the shells, taking care not to damage the skin. Cut into cubes. Set aside.
Step 3
Heat oil in a sauté pan.
Add diced onions and garlic and cook. Add the eggplant to the pan and continue to cook for about 5 minutes.
Step 4
In a bowl, mix together the egg, shredded Cheddar cheese, Parmesan cheese, oregano, freshly chopped basil, salt and pepper and then stir in the eggplant/onion mixture.
Step 5
Spoon the eggplant mixture into the eggplant skins and bake them in the oven for about 40 minutes. The cheeses melt and form a wonderful cheesy crust on the top of the eggplant boats.
During the baking process the eggplant further softens and the flavors come alive.
This Twice Baked Eggplant will serve two people if served with a side salad or other dish. It’s one of our favorite eggplant meals and I hope you love it too!
Wine recommendation: Pinot Noir
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Twice Baked Eggplant Recipe
Prep Time: 30 minutesCook Time: 40 minutesTotal Time: 1 hour 10 minutesServings: 2 servingsCalories: 749kcalIngredients
- 1 medium eggplant (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt , plus a pinch
- 1/4 teaspoon black pepper , plus a pinch
- 3/4 cup chopped onions
- 2 cloves garlic , minced
- 2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh chopped basil
- 1 egg , beaten
Instructions
- Heat oven to 375 degrees F (190 degrees C).
- Cut stem off eggplant and cut in half lengthwise. Drizzle with 1 tablespoon olive oil and a pinch of salt and black pepper. Place cut side up on a baking sheet and bake for 15 minutes.
- Remove from oven to cool.
- Reduce oven to 350 degrees F (177 degrees C).
- When the eggplant is cool enough to handle, scoop the eggplant out of the shells, taking care not to damage the skin. Cut into cubes. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onions and garlic and cook until soft, about 3 minutes.
- Add the eggplant to the pan and cook 5 minutes.
- Remove pan from the heat and set aside.
- In a large bowl, mix together cheddar cheese, parmesan cheese, oregano, basil, a pinch of salt, pepper and egg.
- Stir in the eggplant/onion mixture.
- Spoon eggplant mixture into eggplant shells.
- Transfer to lightly buttered baking dish.
- Bake for 40 minutes.
Nutrition
Serving: 2servings | Calories: 749kcal | Carbohydrates: 9g | Protein: 41g | Fat: 60g | Saturated Fat: 30g | Cholesterol: 222mg | Sodium: 1700mg | Potassium: 259mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1575IU | Vitamin C: 5.4mg | Calcium: 1132mg | Iron: 1.7mg Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 1 medium eggplant (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt , plus a pinch
- 1/4 teaspoon black pepper , plus a pinch
- 3/4 cup chopped onions
- 2 cloves garlic , minced
- 2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh chopped basil
- 1 egg , beaten
Instructions
- Heat oven to 375 degrees F (190 degrees C).
- Cut stem off eggplant and cut in half lengthwise. Drizzle with 1 tablespoon olive oil and a pinch of salt and black pepper. Place cut side up on a baking sheet and bake for 15 minutes.
- Remove from oven to cool.
- Reduce oven to 350 degrees F (177 degrees C).
- When the eggplant is cool enough to handle, scoop the eggplant out of the shells, taking care not to damage the skin. Cut into cubes. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onions and garlic and cook until soft, about 3 minutes.
- Add the eggplant to the pan and cook 5 minutes.
- Remove pan from the heat and set aside.
- In a large bowl, mix together cheddar cheese, parmesan cheese, oregano, basil, a pinch of salt, pepper and egg.
- Stir in the eggplant/onion mixture.
- Spoon eggplant mixture into eggplant shells.
- Transfer to lightly buttered baking dish.
- Bake for 40 minutes.
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.
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Wondering about reheating. Looking to make this for food prep for the week. How does it reheat or is it better to prep and heat the night of?
Hi Melissa,
It reheats well in the microwave or oven after it has been cooked. I often like to add a bit a bit of extra cheese.
Hope you enjoy it.
Joanie
Am I able to use egg replacer instead of eggs in this recipe?
Hi Diante,
I really don’t see why you couldn’t use an egg replacer. I haven’t tried it without egg, though.
Joanie
Will this freeze well? If so, should I freeze after cooking?
I haven’t frozen this dish so I can’t tell you how it will freeze.
I made the twice cooked eggplant today for lunch today. It was so good. I really enjoyed it and will be making it again. 5 stars
I’m so happy you enjoyed the eggplant, Debbie. Thank you so much for letting me know, it’s one of my favorites!
Wanted to try something new as my daughter and I are trying to eat healthy together. I however substituted the cheddar cheese with low fat/low sodium mozzarella cheese and no parmesan cheese, but used all the other ingredients and I must say this recipe wowed us!! Left me wanting more! Thanks Joanie for sharing this recipe!!!!😊😊😊
Hi Ana,
I’m so happy you enjoyed the recipe. Thank you so much for letting me know!
I tried this it was really good I did add Chicken in the mixture helped with the texture my husband loved it
I’m glad you enjoyed the recipe, Kate. Adding chicken was a great idea!
I just started eating eggplant and was looking for a new recipe to try other then little eggplant parms lol. I stumbled upon this recipe, and it was absolutely amazing!!! Might be my new go-to dish to make. I had an extra carrot to get rid of so I grated that in with the onions along with 8 shrimp that I cut up and it was to die for! 🤤 Thanks so much for sharing!!
Just made the eggplant and everyone loved it! The only change I made was to use about a quarter of the amount of cheese that was listed in the recipe. I would love to make it again but this time sub in some feta too 😀 I would also bake the eggplant halves longer than 15 minutes before scooping. I baked mine for 17 and wish I had baked them for 20 min since I had to carve the flesh out with a knife. But overall it is a great recipe!
Made this tonight and added red peppers and used mozzarella cheese instead of cheddar. Sooooo good. I made wine braised lamb shanks with it. It was a heavy dinner but absolutely worth it.
Your meal sounds wonderful, Jodi. I’m so happy you enjoyed the recipe, thank you so much for letting me know.
Joanie
Do you know that I’ve never tried to make baked eggplant? Your pictures have me drooling though. I need to give this cheesy version a try.
Thank you, this is such an easy recipe and the flavors are incredible. Hope you give it a try, Emilie!
I’ve never been a big fan of eggplant, but this makes me want to reevaluate everything! Will definitely give it a try!
I’m willing to bet this stuffed eggplant will make an eggplant lover out of you, April 😉
Tried this just now.yum! Wish they sell a rounder one rather then longer. It would have been more presentable. Pretty to the eyes 😉 I didn’t put in basil because I couldn’t find it in the wet market I went to. Husband wants a repeat 😉
Analiza, I’m glad you enjoyed the recipe. Thanks so much for letting me know!
I loved it! I used two eggplants instead of just one and since I only had one cup of cheddar I used whatever was left in the fridge including mozzarella and queso.
That’s awesome, Brenda – I’m so glad you loved the recipe!
This dish was absolutely amazing. Loved it. Highly recommended.
This is a brilliant variation to twice baked potatoes! Great way to eat more eggplant.
I’ve never had eggplant before but this looks pretty good!
I LOVE eggplant so this sounds insanely delicious! ??
What a great idea! I never would have thought oftwicebaked eggplant – thanks!
Thanks, Ginny.
I haven’t had eggplant in a long while!! (My husband doesn’t like it) But this looks amazing…might have to try and sneak it in!!
Elaine, your husband might not realize it’s eggplant ;).
Great idea! I can’t wait to give these a try, I just love eggplant!
Oh my gosh, this actually looks super delicious! I’ll have to try it!
Eggplant Parm is one of my husband’s favorite dishes too. I’m betting he’d go crazy for this. Looks incredible!
this is something that i would like to try out. i love twice baked potatoes so i’m excited to try this out with eggplant
I LOVE eggplant. I can’t wait to give this recipe a try. It looks amazing.
– Elise
http://www.prettyandfun.com
This is such a great idea! The filling sounds so delicious!
Not a pinot fan, so I might go looking for another wine. OR I’d pair this with a VERY specific non-pinot-pinot from Chateau Margene in Creston, CA.
Very nice vegetarian recipe 🙂
I’m not a very adventurous eater and so I haven’t ever tried eggplant, but all that cheese is making me feel braver! Looks delicious!
This looks yummy! I’ve been substituting a lot for pasta lately and this would fit right in:)