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This stuffed eggplant recipe features tender roasted eggplant filled with a creamy, cheesy mixture and baked until lightly golden. It’s a perfectly portioned, low carb main dish made with simple ingredients and big flavor.
Featured Comment
“The twice baked eggplant is a firm favourite of mine – also family, friends, and neighbours. I could go on but think you get where I am going with this.”
– Jane
Why You’ll Love This Recipe
- Low Carb and Satisfying: A hearty baked eggplant recipe that delivers comfort food flavor without heavy carbs.
- Cheesy, Creamy Filling: The eggplant is baked until tender and filled with a rich, cheesy mixture similar to a twice baked potato.
- Simple and Adaptable: Easily change the cheese or add cooked chicken to make the dish your own.
This stuffed eggplant is one of my husband’s favorite meals, and it’s easy to see why. Roasting the eggplant softens it and brings out a gentle sweetness that pairs perfectly with the creamy, cheesy filling. Every bite feels rich and satisfying without being heavy. I love that it’s filling but still balanced, and just the right size to enjoy together without feeling like too much.
If you eggplant recipes, you might also like some of our other perfectly portioned eggplant and vegetable-based recipes. Try our Eggplant Parmesan for one, a flavorful single serving Caponata, or our Chicken Tagine for one, all made with simple ingredients and sized just right.
Ingredients
If you have any ingredients leftover from this twice baked eggplant recipe, check out our Leftover Ingredients Recipe Finder.
- Eggplant: Use one medium eggplant with smooth, glossy skin that feels firm and heavy. This helps the eggplant bake up tender while holding its shape.
- Onions: Yellow or sweet onions add natural sweetness and depth as they cook.
- Garlic: Adds rich, savory flavor to the filling.
- Cheese: Cheddar and Parmesan provide a salty, slightly sharp flavor and brown well when baked. Monterey Jack or smoked gouda can be used for a milder or smoky option.
- Olive oil: Used to cook the vegetables and add richness. Extra virgin olive oil adds more flavor, but any olive oil works.
- Salt, pepper, and herbs: Salt enhances flavor, black pepper adds mild heat, and basil and oregano give the dish a classic Italian flavor.
- Egg: Helps bind the filling so it holds together after baking.
Recipe Variations
This baked stuffed eggplant is easy to customize. Try one of these simple options:
- Cheese Swap: Replace the cheddar with goat cheese for a creamier filling with a mild tang. Keep the Parmesan for structure and flavor.
- Spicy Eggplant: Add a pinch of red pepper flakes to the filling for gentle heat without overpowering the dish.
- Vegetarian Boost: Stir in chopped spinach or mushrooms to add more texture and flavor while keeping the recipe meat free.
- Protein Addition: Mix in diced cooked chicken or turkey for a more filling meal.
How To Make Stuffed Eggplant
See the recipe box below for ingredient amounts and full recipe instructions.
Eggplant halves are roasted until tender, then the flesh is scooped out and chopped. The chopped eggplant is cooked with onions and garlic before being mixed with cheese, herbs, and an egg to form the filling. That mixture is spooned back into the eggplant shells and baked until hot and lightly golden.
Expert Tips
- Use the Right Baking Dish: Choose a small baking dish that fits the eggplant halves snugly. This keeps them upright and helps them bake evenly.
- Don’t Over-Scoop: Leave a thin border of flesh inside the eggplant skins so they hold their shape after stuffing.
- Watch the Final Bake: Bake until the filling is hot and lightly golden on top. Overbaking can dry out the eggplant.
- Optional Vegetable Add-Ins: Chopped spinach or tomatoes can be mixed into the filling for added color and flavor without changing the texture.
Frequently Asked Questions
Yes. You can prepare and stuff the eggplant up to one day ahead. Cover and refrigerate, then bake until heated through.
The eggplant is done when the flesh is tender and the filling is hot with a lightly golden top.
No. Roasting the eggplant softens it and removes excess moisture without the need for salting.
Freezing is not recommended. Eggplant can become watery and lose its texture after freezing and reheating.
A small to medium globe eggplant works best because it has sturdy skin and enough flesh for stuffing.
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’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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Stuffed 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 the oven to 375°F (190°C).
- Remove the stem and cut the eggplant in half lengthwise. Drizzle each half with ½ tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Place cut side up on a baking sheet and bake for 25 minutes.
- Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (177°C).
- Scoop out the eggplant flesh, leaving the skins intact. Chop the flesh into small pieces and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and garlic and cook until softened, about 3 minutes. Stir in the chopped eggplant and cook for 5 minutes. Remove from heat.
- In a bowl, mix the cheddar cheese, Parmesan cheese, oregano, basil, ⅛ teaspoon salt, ⅛ teaspoon black pepper, and the egg. Stir in the cooked eggplant mixture.
- Spoon the filling back into the eggplant skins.
- Place the stuffed eggplant halves in a lightly buttered baking dish and bake at 350°F for 40 minutes, until hot and lightly golden on top.
Notes
- Use the Right Baking Dish: Choose a small baking dish that fits the eggplant halves snugly. This keeps them upright and helps them bake evenly.
- Don’t Over-Scoop: Leave a thin border of flesh inside the eggplant skins so they hold their shape after stuffing.
- Watch the Final Bake: Bake until the filling is hot and lightly golden on top. Overbaking can dry out the eggplant.
- Optional Vegetable Add-Ins: Chopped spinach or tomatoes can be mixed into the filling for added color and flavor without changing the texture.
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.
I used a grapefruit fork to take it out. The kitchen is new to me lol
Made the twice baked eggplant fir the second time tonight Subbed guyere cheese for the cheddar cheese Awesome!!
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!