Indulge in this Twice Baked Eggplant, a creamy and cheesy dish that's both comforting and nutritious. Perfect for low carb and traditional diets alike.
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.
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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.