Description
This cozy Mediterranean classic features tender eggplant halves stuffed with a creamy, flavorful ricotta and herb mixture, topped with melted cheeses and fresh herbs. Perfect as a hearty side or a vegetarian main, this dish combines the earthiness of eggplant with the richness of ricotta, mozzarella, and Parmesan, enhanced by garlic, fresh herbs, and a hint of cherry tomatoes. Baked to golden perfection, it’s a comforting recipe you’ll want to make on repeat.
Ingredients
Scale
Eggplant Base
- 2 medium eggplants, halved lengthwise
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Cheese & Herb Filling
- 1 cup ricotta cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 cup cherry tomatoes, finely chopped
- Optional: red pepper flakes, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Eggplants: Scoop out some of the flesh from each eggplant half, leaving about a 1/2-inch border intact. Finely chop the removed eggplant flesh and set aside for the filling.
- Season Eggplants: Brush the eggplant halves generously with olive oil, then season with salt and black pepper. Arrange them cut-side up on the prepared baking sheet.
- Mix Filling: In a mixing bowl, combine ricotta cheese, grated mozzarella, grated Parmesan, minced garlic, chopped eggplant flesh, fresh parsley, fresh basil, dried oregano, finely chopped cherry tomatoes, and red pepper flakes if you like a bit of heat. Mix well until thoroughly combined.
- Stuff Eggplants: Spoon the cheese and herb mixture evenly into each prepared eggplant half, filling the cavities completely.
- Bake: Place the baking sheet in the preheated oven and bake for 30 to 35 minutes, or until the eggplants are tender and the cheese topping is lightly golden and bubbling.
- Serve: Allow the stuffed eggplants to cool slightly before serving to let the flavors meld and to prevent burns. Serve warm.
Notes
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives.
- You can add cooked ground meat or mushrooms to the filling for added protein.
- Serve with a fresh green salad or crusty bread for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
