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a baked stuffed eggplant topped with cheese on a white plate.
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4.84 from 49 votes

Small Stuffed Eggplant

This stuffed eggplant recipe features tender roasted eggplant filled with a creamy, cheesy filling and baked until lightly golden, making a perfectly portioned, low carb main dish.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: aubergine, baked eggplant, cheesy baked eggplant, cooked eggplant, eggplant, twice baked eggplant, twice cooked eggplant
Servings: 2 servings
Author: Joanie Zisk

Equipment

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
US - Metric

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.

Video

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

Serving: 1serving | Calories: 493kcal | Carbohydrates: 20g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 900mg | Potassium: 339mg | Sugar: 5g

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