Description
This Stuffed Eggplant with Ricotta & Herbs is a cozy Mediterranean classic that combines tender roasted eggplant halves filled with a creamy, flavorful mix of ricotta, mozzarella, Parmesan, fresh herbs, garlic, and cherry tomatoes. Baked until golden and bubbly, this dish is perfect as a comforting vegetarian main or a hearty side, bursting with fresh flavors and a satisfying texture you’ll want to make on repeat.
Ingredients
Scale
Eggplant
- 2 medium eggplants, halved lengthwise
- 2 tablespoons olive oil
- Salt and black pepper, to taste
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 Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for roasting the eggplant.
- Prepare Eggplant Flesh: Scoop out some of the eggplant flesh from the halved eggplants, leaving about a half-inch border around the edge. Finely chop the removed flesh to incorporate into the filling mixture.
- Season Eggplants: Brush the eggplant halves with olive oil and season generously with salt and black pepper. Place them cut-side up on the prepared baking sheet for roasting.
- Mix Filling: In a mixing bowl, combine ricotta cheese, grated mozzarella, Parmesan, minced garlic, chopped eggplant flesh, fresh parsley, fresh basil, dried oregano, finely chopped cherry tomatoes, and red pepper flakes if using. Stir until well blended.
- Stuff Eggplants: Spoon the cheese and herb filling evenly into each prepared eggplant half, filling them generously.
- Bake: Bake in the preheated oven for 30 to 35 minutes until the eggplant is tender and the cheese topping is lightly golden and bubbly.
- Serve: Allow the stuffed eggplants to cool slightly before serving warm, making them perfect for a cozy meal.
Notes
- You can substitute fresh oregano instead of dried for a fresher herbal flavor.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- This recipe is naturally vegetarian and can be made gluten-free by ensuring cheeses and other ingredients are certified gluten-free.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for best results.
- To make this recipe vegan, substitute the cheeses with plant-based alternatives.
