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!
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
- 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.
- 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 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.
- 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.
- 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
Yes! It is vegetarian and an absolutely delicious meatless meal.
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:
Other Eggplant Recipes
If you like this twice baked eggplant, you might also like to try these single serving and small batch eggplant recipes:
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
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
Equipment
- 9.5-inch baking dish
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
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
- 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!
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.
Mary Glasse says
This recipes looks so amazing. Could it be done with the little miniature eggplants…. Just modify baking times?
Joanie Zisk says
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.
Judy G says
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.
Heather Pearce says
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.
Joanie Zisk says
For 1/2 stuffed eggplant.
Ana Herrera says
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!!!!
Joanie Zisk says
That sounds wonderful! So happy you love the recipe.
Jane Parkes says
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
Gina McLaren says
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!
Joanie Zisk says
I love this recipe too and I'm so happy to hear you enjoyed it. Thank you.
Holly Prince says
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!
Jennifer M says
This was soooo good! I used only half the cheese and added beet greens I wanted to use up. Outstanding!
Mary says
I'm cooking for one can I use a Chinese eggplant. They are smaller. And would the cooking time be the same
Joanie Zisk says
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.