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 in a lower carb form.
This eggplant dish 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.
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.For a list of more Eggplant Recipes Click Here.
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.
Ingredients needed for Twice Baked Eggplant:
- Chopped onions
- Fresh or dried basil
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 15 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 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
Other Eggplant Recipes
Here is a list of my favorite eggplant recipes:
Other Vegetarian Recipes
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- 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
- 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.
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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