Cheesy Twice Baked Eggplant Recipe

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!

Twice Baked Eggplant | One Dish Kitchen

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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baked eggplant

Ingredients needed for Twice Baked Eggplant:

  • Eggplant
  • Chopped onions
  • Garlic
  • Cheese
  • Fresh or dried basil
  • Spices

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.

Eggplant Recipes | One Dish Kitchen | Twice Baked Eggplant

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

What To Serve With Twice Baked Eggplant

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Twice Baked Eggplant Recipe

Twice Stuffed Eggplant For One | One Dish Kitchen

Twice Baked Eggplant Recipe

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: Main Dish
Keyword: eggplant
Servings: 2 servings
Calories: 749kcal
Author: Joanie Zisk

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.

Video

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: 31.5% | Vitamin C: 6.5% | Calcium: 113.2% | Iron: 9.4%
Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!

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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35 thoughts on “Cheesy Twice Baked Eggplant Recipe”


  1. 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


  2. 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!!!!😊😊😊


  3. 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!!


  4. 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!


  5. 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.


  6. 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.


  7. I’ve never been a big fan of eggplant, but this makes me want to reevaluate everything! Will definitely give it a try!


  8. 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 😉

  9. 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.

  10. 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


  11. 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 🙂

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