Twice Baked Eggplant Recipe

Cheesy Twice Baked Eggplant that 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 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

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.

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.

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

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

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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.

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Twice Baked Eggplant

Print Recipe Rate Recipe Pin Recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Course: Main

Cuisine: Main Dish

Diet: Gluten Free, Vegetarian

Keywords: eggplant

Servings: 4 servings

Calories: 493kcal

Author: Joanie Zisk

Ingredients

• 1 medium eggplant (about 1 1/2 pounds)1 medium eggplant (about 1 1/2 pounds)
• 2 tablespoons olive oil2 tablespoons olive oil
• 1/2 teaspoon salt , plus a pinch1/2 teaspoon salt , plus a pinch
• 1/4 teaspoon black pepper , plus a pinch1/4 teaspoon black pepper , plus a pinch
• 3/4 cup chopped onions3/4 cup chopped onions
• 2 cloves garlic , minced2 cloves garlic , minced
• 2 cups shredded cheddar cheese2 cups shredded cheddar cheese
• 1/2 cup grated parmesan cheese1/2 cup grated parmesan cheese
• 1/2 teaspoon dried oregano1/2 teaspoon dried oregano
• 2 tablespoons fresh chopped basil2 tablespoons fresh chopped basil
• 1 egg , beaten1 egg , beaten

US Customary - Metric

How To Video

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

Serving: 1serving | Calories: 493kcal | Carbohydrates: 20g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 900mg | Potassium: 339mg | Sugar: 5g

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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