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 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 is much lower in carbs.
Twice Baked Eggplant is one of my husband’s favorite meals. He absolutely loves my Eggplant Parmesan but when I really want to show him how much I love him, I make this easy eggplant recipe.
RELATED: Best Soup Recipes For One
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.
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.
RELATED: Comfort Foods For One
Ingredients needed for Twice Cooked Eggplant:
See recipe box below for ingredient amounts and full recipe instructions.
- Eggplant
- Chopped onions
- Garlic
- Cheese
- Fresh or dried basil
- Spices
How To Make Twice Baked Eggplant
- 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 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.
This Twice Cooked 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
Other Eggplant Recipes
If you like this twice baked eggplant recipe, 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
Recipe
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
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.
Nutrition
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.
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!
Connect with One Dish Kitchen!
Be sure to follow us on social media so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
This post contains affiliate links. If I like a product and that product has an affiliate program, then I will link to that product using an affiliate link. Using this link means that, at zero cost to you, I might earn a commission on a product if you buy something through my link. Click here to read my full disclosure policy.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Amazing!! Husband even liked it!
Wondering about reheating. Looking to make this for food prep for the week. How does it reheat or is it better to prep and heat the night of?
Hi Melissa,
It reheats well in the microwave or oven after it has been cooked. I often like to add a bit a bit of extra cheese.
Hope you enjoy it.
Joanie
Am I able to use egg replacer instead of eggs in this recipe?
Hi Diante,
I really don’t see why you couldn’t use an egg replacer. I haven’t tried it without egg, though.
Joanie
I’m allergic to eggs so I replaced with sour cream! It’s awesome!
Making this right now. I did make a few changes. I added fresh tomatoes and spinach with the onion. I also added bread crumbs.
Will this freeze well? If so, should I freeze after cooking?
I haven’t frozen this dish so I can’t tell you how it will freeze.
This was awesome! Really delicious, and looked beautiful! I had a hard time scooping it out if the skin. Next time I’ll probably just peel the eggplant, follow the recipe as stated otherwise, and cook the mixture in ramekins..
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
I’m so happy you enjoyed the eggplant, Debbie. Thank you so much for letting me know, it’s one of my favorites!
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!!!!😊😊😊
Hi Ana,
I’m so happy you enjoyed the recipe. Thank you so much for letting me know!
I tried this it was really good I did add Chicken in the mixture helped with the texture my husband loved it
I’m glad you enjoyed the recipe, Kate. Adding chicken was a great idea!
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!!
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!