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Sink your teeth into this Twice Baked Eggplant, an unforgettable dish that combines the creamy texture of eggplant with gooey cheese, aromatic spices, and a crunch of onions and garlic. This baked eggplant recipe is your go-to for a comforting yet nutritious meal that’s quick and simple to prepare.
Enjoy this Twice Baked Eggplant with a crisp Greek salad, tangy zucchini noodles or creamy buttered noodles, and either savory roasted Brussels sprouts or sweet roasted carrots. Each of these sides offers a delightful flavor and texture to complement the dish.
Why You’ll Love This Baked Eggplant Recipe
- Low-Carb Goodness: Craving comfort food but not the carbs? This dish satisfies your comfort-food itch while being low in carbohydrates, making it a guilt-free indulgence.
- Ultimate Comfort: Imagine a dish that’s a cross between a loaded baked potato and a creamy casserole, but healthier. This twice baked eggplant offers all the cheesy, creamy goodness you seek in comfort food.
- Customizable: Love a different kind of cheese? This recipe is forgiving and versatile, allowing you to make it your own while staying true to its comforting essence.
RELATED: Comfort Foods For One
Ingredients
If you have any ingredients leftover from this cheesy baked eggplant recipe, check out our Leftover Ingredients Recipe Finder.
- Eggplant: Look for a medium-sized eggplant. The skin should be smooth, and the vegetable should feel heavy for its size. These are good indicators of freshness and quality. If you’ve got extra eggplant, consider using it to make Caponata, Eggplant Parmesan or Chicken Tagine.
- Onions: Yellow or sweet onions are your go-to for this dish. They offer a perfect balance of sweetness and flavor, elevating the overall taste of the twice baked eggplant.
- Garlic: Whether you like it thinly sliced or minced, garlic adds an essential punch. Feel free to adjust the amount to your personal preference.
- Cheese: While cheddar and Parmesan are my top picks for their sharp and salty notes, don’t hesitate to try Monterey Jack or smoked gouda. They bring their own unique flavors to the dish.
- Olive oil: Extra virgin olive oil brings depth and rich flavor, thanks to its minimal processing. It’s high in nutrients and maintains an authentic olive taste. However, if you prefer a milder flavor, light olive oil is an acceptable alternative.
- Salt, pepper, and spices: Fresh basil and oregano (dried or fresh) are recommended. They complement the main ingredients perfectly and add an aromatic touch to the dish.
- Egg: A single large egg acts as a binding agent, ensuring all your ingredients meld together in scrumptious harmony.
Recipe Variations
Twice baked eggplant is already a superstar, but if you want to switch things up, these variations can add a new twist.
- Goat Cheese Addition: Substitute cheddar and Parmesan with creamy goat cheese for a tangy, upscale flavor profile.
- Spice it Up: Add a dash of red pepper flakes or finely diced jalapeños for a spicier kick.
- Make it Vegan: Use plant-based cheese and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) to make this recipe vegan-friendly.
- Seafood Lovers: Before the final bake, mix in some cooked shrimp or crab meat for a pescatarian twist.
- Lean Protein: Incorporate diced cooked chicken or turkey for added protein, making this dish even more hearty and filling.
Expert Tips
- Choose the Right Baking Dish: Choose a baking dish that can accommodate both halves of the eggplant without making it too crowded.
- Reheating Leftovers: Whether you’re using a microwave or a preheated 350-degree F oven, reheating this dish is a breeze. For an extra touch of flavor, consider sprinkling a bit more cheese on top before warming it up.
- Incorporate Additional Veggies: Want to up the nutritional content and add more flavors? Toss in a handful of spinach and some chopped tomatoes. Not only does it make the dish even more vibrant, but it also adds a different texture and layer of flavor.
Frequently Asked Questions
Absolutely, this twice baked eggplant dish is a satisfying and flavorful vegetarian option.
To maintain its freshness, store the baked eggplant in an airtight container in the refrigerator. It will keep well for up to 3 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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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Twice Baked Eggplant
Watch How To Make This
Equipment
- 9.5-inch oval baking dish , or use an 8×8 inch baking dish
Ingredients
- 1 medium eggplant (about 1 ½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon salt , plus ⅛ tsp
- ¼ teaspoon coarsely ground black pepper , plus ⅛ tsp
- ¾ cup chopped onions
- 2 cloves garlic , minced
- 2 cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh basil
- 1 large egg , beaten
Instructions
- Heat oven to 375°F (190°C).
- Start by removing the stem from the eggplant and cutting it in half lengthwise. Drizzle each half with ½ tablespoon of olive oil and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Place them cut side up on a baking sheet and bake for 25 minutes.
- After baking, let the eggplant halves cool down.
- While the eggplant cools, reduce the oven temperature to 350°F (177°C).
- Once the eggplant is cool enough to handle, scoop out the flesh, being careful not to damage the skins. Chop the flesh into cubes and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and garlic, cooking until they soften, about 3 minutes.
- Add the cubed eggplant to the skillet and cook for 5 more minutes, stirring occasionally.
- Remove the skillet from heat.
- In a large bowl, mix together the cheddar cheese, parmesan cheese, oregano, basil, ⅛ teaspoon of salt, ⅛ teaspoon of black pepper, and an egg.
- Fold the eggplant and onion mixture into the cheese mixture.
- Spoon this combined mixture back into the eggplant shells.
- Place the filled shells into a lightly buttered baking dish.
- Bake in the preheated 350°F oven for 40 minutes.
Notes
- Choose the Right Baking Dish: Opt for a baking dish that can accommodate both halves of the eggplant without making it too crowded. A dish around 9.5 inches works well for this recipe, ensuring even cooking.
- Reheating Leftovers: Whether you’re using a microwave or a preheated 350-degree F oven, reheating this dish is a breeze. For an extra touch of flavor, consider sprinkling a bit more cheese on top before warming it up.
- Incorporate Additional Veggies: Want to up the nutritional content and add more flavors? Toss in a handful of spinach and some chopped tomatoes. Not only does it make the dish even more vibrant, but it also adds a different texture and layer of flavor.
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.
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.
Your meal sounds wonderful, Jodi. I’m so happy you enjoyed the recipe, thank you so much for letting me know.
Joanie
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.
Thank you, this is such an easy recipe and the flavors are incredible. Hope you give it a try, Emilie!
I’ve never been a big fan of eggplant, but this makes me want to reevaluate everything! Will definitely give it a try!
I’m willing to bet this stuffed eggplant will make an eggplant lover out of you, April 😉
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 😉
Analiza, I’m glad you enjoyed the recipe. Thanks so much for letting me know!
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.
That’s awesome, Brenda – I’m so glad you loved the recipe!
This dish was absolutely amazing. Loved it. Highly recommended.
This is a brilliant variation to twice baked potatoes! Great way to eat more eggplant.
I’ve never had eggplant before but this looks pretty good!
I LOVE eggplant so this sounds insanely delicious! ??
What a great idea! I never would have thought oftwicebaked eggplant – thanks!
Thanks, Ginny.