Go Back
–+ servings
half of twice baked eggplant one a white plate with basil leaves.
Print Recipe
4.84 from 49 votes

Stuffed Eggplant For Two

This baked stuffed eggplant features roasted eggplant halves filled with a savory blend of cheese, herbs, and vegetables. Perfectly portioned for two, it's a satisfying and flavorful meal.
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

  • Preheat the Oven – Heat the oven to 375°F (190°C).
  • Prepare the Eggplant – Remove the stem and cut the eggplant in half lengthwise. Drizzle each half with ½ tablespoon of olive oil, then season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Place cut side up on a baking sheet and bake for 25 minutes.
  • Cool the Eggplant – Let the baked eggplant cool until it’s easy to handle. Reduce the oven temperature to 350°F (177°C).
  • Scoop and Chop – Carefully scoop out the flesh, leaving the skins intact. Chop the flesh into small pieces and set aside.
  • Cook the Filling – In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, cooking until softened, about 3 minutes. Stir in the chopped eggplant and cook for another 5 minutes. Remove from heat.
  • Mix the Ingredients – In a large bowl, combine the cheddar cheese, Parmesan cheese, oregano, basil, ⅛ teaspoon salt, ⅛ teaspoon black pepper, and the egg. Stir in the cooked eggplant mixture.
  • Fill the Shells – Spoon the mixture back into the eggplant skins.
  • Bake – Place the stuffed eggplant halves in a lightly buttered baking dish and bake at 350°F for 40 minutes.

Video

Notes

  • Pick the Right Baking Dish – Use a dish that fits both eggplant halves without crowding. This helps them cook evenly.
  • Reheating Leftovers – Warm in the microwave or in a 350°F oven. For extra flavor, sprinkle a little more cheese on top before reheating.
  • Add More Vegetables – Stir in chopped spinach or tomatoes for extra color, flavor, and 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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code