Cheesy Stuffed Eggplant
This Cheesy Stuffed Eggplant is a delicious low-carb meal packed with flavor. Tender roasted eggplant halves are filled with a savory mixture of vegetables, herbs, and melted cheese, then baked until golden and bubbly. Perfect for lunch, dinner, or as a hearty side dish.
Prep Time
15 minutesCook Time
35 minutes
Total Time
50 minutes
Servings
4
Ingredients
For the Eggplant:
2 medium eggplants, halved lengthwise
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, chopped
1 cup spinach, chopped
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
For the Topping:
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Instructions
Step 1: Prepare the Eggplants
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise.
- Score the flesh with a knife, being careful not to cut through the skin.
- Brush with olive oil and season with salt and black pepper.
Step 2: Roast the Eggplants
Place the eggplants cut-side up on a baking sheet.
Roast for 20 minutes, or until the flesh becomes tender.
Remove from the oven and allow them to cool slightly.
Step 3: Make the Filling
Scoop out some of the eggplant flesh, leaving a sturdy shell.
Chop the removed eggplant flesh.
Heat olive oil in a skillet over medium heat.
Sauté the onion for 3–4 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in the chopped eggplant flesh, tomatoes, spinach, Italian seasoning, salt, and pepper.
Cook for 5–7 minutes until the vegetables are tender.
Step 4: Stuff the Eggplants
Remove the skillet from the heat.
Mix in half of the mozzarella cheese.
Spoon the filling evenly into the eggplant shells.
Step 5: Add Cheese and Bake
Top each stuffed eggplant with the remaining mozzarella and Parmesan cheese.
Bake for 12–15 minutes, or until the cheese is melted and golden.
Step 6: Garnish and Serve
Sprinkle with fresh parsley.
Serve warm and enjoy.
Nutrition (Approximate Per Serving)
Calories: 220
Protein: 11g
Carbohydrates: 12g
Fiber: 5g
Fat: 15g
Notes
Add cooked chicken, shrimp, or ground turkey for extra protein.
Use cheddar, provolone, or a cheese blend for a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.