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Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Jul 28, 2020 · Updated: Oct 4, 2020 · This post may contain affiliate links · Please read my disclosure

Twice Baked Eggplant Recipe

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a half of an eggplant stuffed with melted cheese on a white plate

This cheesy 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!

Baked eggplant on a plate next to a baking dish

Calling all twice baked potato lovers! This baked eggplant recipe is 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 is much lower in carbs.

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.

This easy eggplant recipe is one of husband's favorite recipes. He loves my eggplant parmesan but this twice baked eggplant is his absolute favorite. Baked eggplant is a super-cheesy, incredibly flavorful dish that I guarantee will make an eggplant lover out of anyone.

Why This Eggplant Recipe Works

  • It calls for simple ingredients.
  • This twice baked eggplant tastes amazing! 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.

RELATED: Comfort Foods For One

Two halves of twice baked eggplant in a cooking dish

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Eggplant: I use 1 medium sized eggplant.
  • Onions: Yellow or sweet onions work best in this recipe.
  • Garlic: Thinly sliced or minced.
  • Cheese: I recommend using Cheddar cheese and Parmesan cheese. Monterey Jack or Smoked Gouda are two other favorite types you might like to use instead.
  • Olive oil: I use extra virgin olive oil in this baked eggplant recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Salt, pepper and spices: For added flavor, I suggest using fresh basil and fresh or dried oregano.
  • Egg: Use 1 large egg to help bind the ingredients together.
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How To Make This Eggplant Recipe

  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 25 minutes.
  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.
  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.
  4. In a large 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.
  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.

Twice baked eggplant on a glass plate with fork and a glass of red wine all on a metal tray

Expert Tips

  • Use a baking dish that will comfortably hold both halves of the eggplant without overcrowding. I use a 9.5-inch oval dish which can be found on our bakeware page.
  • Reheat any leftovers in the microwave or in a 350 degree F oven until heated through. You might like to add a little cheese to the top of the eggplant before warming.
  • Consider adding in a handful of spinach and a small chopped tomatoes = delicious!

Frequently Asked Questions

Is This Twice Baked Eggplant Recipe Vegetarian?

Yes! It is vegetarian and an absolutely delicious meatless meal.

How Should I Store Baked Eggplant?

Store covered in the refrigerator. Leftovers will last for 3 days in the refrigerator.

This twice cooked eggplant can 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

Serving Suggestions

You might like to consider serving your baked eggplant with any of these single serving side dishes:

  • Avocado Salad With Berries
  • Homemade French Bread
  • Buttered Noodles

Other Eggplant Recipes

If you like this twice baked eggplant, you might also like to try these single serving and small batch eggplant recipes:

  • Spinach Antipasto Salad
  • Vegetarian Moussaka
  • Eggplant Parmesan
  • Baba Ganoush

Other Vegetarian Recipes

  • Ratatouille For One
  • Vegetable Enchiladas For One
  • Chickpea Curry For One
  • Spinach and Orzo Salad For One
  • Chili Cheese Baked Potato
  • Baked Pasta With Roasted Vegetables For One
  • Vegetarian Chili

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used on our site, please visit our Store page.

RELATED: 15 Easy Desserts For One

We now have a COOKING FOR ONE Facebook group. Join us to share your favorite single serving recipes and find new ones too. We’d love to see you there!

Click HERE to join the community!

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!

Twice Stuffed Eggplant For One | One Dish Kitchen

Twice Baked Eggplant

Cheesy Twice Baked Eggplant reminds me of a healthy twice baked potato. This stuffed eggplant recipe will make you an eggplant lover!
4.84 from 48 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main
Cuisine: Main Dish
Servings: 2 servings
Calories: 493kcal
Author: Joanie Zisk

Video

Equipment

  • 9.5-inch baking dish
  • 10-inch skillet

Ingredients

  • 1 medium eggplant (about 1 ½ pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon salt , plus a pinch
  • ¼ teaspoon coarsely ground black pepper , plus a pinch
  • ¾ cup chopped onions
  • 2 cloves garlic , minced
  • 2 cups shredded cheddar cheese
  • ½ cup grated parmesan cheese
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh chopped basil
  • 1 egg , beaten
US Customary - Metric

Instructions

  • Heat oven to 375°F (190°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 25 minutes.
  • Remove from oven to cool.
  • Reduce oven to 350°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 in a 350° oven.

Notes

Expert Tips
  • Use a baking dish that will comfortably hold both halves of the eggplant without overcrowding. I use a 9.5-inch oval dish which can be found on our bakeware page.
  • Reheat any leftovers in the microwave or in a 350 degree F oven until heated through. You might like to add a little cheese to the top of the eggplant before warming.
  • Consider adding in a handful of spinach and a small chopped tomatoes = delicious!
Nutrition Facts
Twice Baked Eggplant
Amount Per Serving (1 serving)
Calories 493 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 127mg42%
Sodium 900mg39%
Potassium 339mg10%
Carbohydrates 20g7%
Sugar 5g6%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.

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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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Reader Interactions

Comments

  1. Mary Glasse says

    April 24, 2022 at 11:19 am

    This recipes looks so amazing. Could it be done with the little miniature eggplants…. Just modify baking times?

    Reply
    • Joanie Zisk says

      April 25, 2022 at 9:17 am

      Yes, just slice the small eggplants to roughly the same size as called for in the recipe (1/4-inch slices) - the baking time should stay the same.

      Reply
  2. Judy G says

    October 24, 2021 at 12:20 am

    Delicious! My friend gave me some eggplant from her garden. I came to One Dish Kitchen, looking for a fairly simple recipe. The hardest part was scooping the eggplant out of the skin without breaking the skin. I wasn't completely successful, but it was fine. I put the eggplants back on the baking pan that I used in the first step . . . it would have been better to use a baking dish or casserole, because the cheese mixture kind of escaped from the eggplant skin. Despite the presentation, the taste was delicious. My husband loved it! I have enough left for another meal.

    Reply
  3. Heather Pearce says

    September 14, 2021 at 11:15 am

    Is the calorie count for 1 eggplant or 1/2 an eggplant? The picture shows half an eggplant on a plate, but the recipe calls for 1.

    Reply
    • Joanie Zisk says

      September 14, 2021 at 5:12 pm

      For 1/2 stuffed eggplant.

      Reply
  4. Ana Herrera says

    May 29, 2021 at 8:05 am

    This recipe is delicious, I've made it several times but I have to say, yesterday I made it again using boars head Wisconsin smoked cheddar cheese and OMGGG!!! It was amazinggggg!!!!

    Reply
    • Joanie Zisk says

      May 29, 2021 at 9:36 am

      That sounds wonderful! So happy you love the recipe.

      Reply
  5. Jane Parkes says

    May 07, 2021 at 7:05 am

    Hi Joanie, have been making your recipes for a while now. Suddenly dawned on me, I have not posted to say how good they are. The twice baked eggplant is a firm favourite of mine also family, friends, neighbours could go on but think you get where I am going with this. Keep recipes coming Joanie. Many thanks Jane from the UK

    Reply
  6. Gina McLaren says

    January 24, 2021 at 3:02 pm

    Wow!!! My second recipe from this "series" and I'm amazed! The flavor in this was terrific, I could eat it every day. It's a little "rich" because of the eggplant but that is not a negative thing. Thank you so much for this!

    Reply
    • Joanie Zisk says

      January 25, 2021 at 9:53 am

      I love this recipe too and I'm so happy to hear you enjoyed it. Thank you.

      Reply
  7. Holly Prince says

    November 19, 2020 at 11:35 am

    That was amazing! The only thing I’ve done different is I did put some bacon bits on top of it yummy! And I cut up a tomato and let bake with the rest of it! Very good fantastic recipe!

    Reply
  8. Jennifer M says

    October 15, 2020 at 10:09 pm

    This was soooo good! I used only half the cheese and added beet greens I wanted to use up. Outstanding!

    Reply
  9. Mary says

    October 07, 2020 at 1:39 am

    I'm cooking for one can I use a Chinese eggplant. They are smaller. And would the cooking time be the same

    Reply
    • Joanie Zisk says

      October 08, 2020 at 10:52 am

      The size of the eggplant used in the recipe weighs about 1.5-pounds. I recommend using an eggplant or two eggplants that are roughly the same size.

      Reply
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