This cheesy Twice Baked Eggplant reminds me of a healthy twice baked potato. These cheese stuffed eggplant skins are so creamy and delicious, they’ll make an eggplant lover out of anyone!
I made this cheesy Twice Baked Eggplant for my husband a few weeks ago and he thought it was one of the best dishes I’d ever made. “That’s a pretty bold statement”, I reminded him. So just to be sure, I made it again…to my surprise, he said the very same thing.
Actually, it wasn’t all that surprising. Eggplant is one of my husband’s favorite vegetables. He loves Eggplant Parmesan and could probably eat it every week if he had the choice. Eggplant is a pretty versatile vegetable and I use it in recipes often. From my shrimp and crabmeat-packed Seafood Stuffed Eggplant Casserole to my simple and flavorful Quinoa, Eggplant and Zucchini Salad, eggplant dishes are enjoyed often at our house.
This is a simple, cheesy, soul-satisfying “recipe for one”. Truth is, depending on the size of the eggplant, it could easily serve two people with the addition of a side salad.
This recipe is inspired by a loaded twice baked potato without the potato, bacon and sour cream. Only eggplant, onions, garlic, cheese, fresh basil and a few spices. The inside is roasted and then scooped out of their shells and mixed with the sautéed onions and garlic, shredded cheeses, spices and egg. The flavorful mixture is then spooned back into the shells and baked.
Begin by slicing the eggplant in half lengthwise and roast it in the oven for 15 minutes. The inside of the eggplant becomes soft and easy to scoop out of the skins.
Heat up a little olive oil in a sauté pan and cook the diced onions and garlic for a few minutes. Cut the scooped out roasted eggplant into small cubes and toss them into the pan and cook together with the onions and garlic for about 5 minutes.
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.
At that point, your kitchen will smell absolutely heavenly.
Spoon the eggplant mixture into the eggplant skins and bake them in the oven for about 40 minutes. The cheeses melt and form a wonderfully cheesy crust on the top of the eggplant boats. The eggplant further softens during the baking process and the flavors come alive.
An easy recipe and perfect for anyone cooking for one.
Wine recommendation: Pinot Noir
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Product used in this recipe…
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This cheesy Twice Baked Eggplant reminds me of a healthy twice baked potato. So creamy and delicious, it'll make an eggplant lover out of anyone!
- 1 medium eggplant
- 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
Heat oven to 375 degrees F.
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.
- 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, 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.
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