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Stuffed Eggplant with Ricotta & Herbs

A cozy Mediterranean classic, this stuffed eggplant dish features creamy ricotta, fresh herbs, and baked eggplant, creating a delightful meal that's comforting and satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 medium medium eggplants, halved lengthwise Choose firm and glossy eggplants for best texture.
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
Filling
  • 1 cup ricotta cheese Can substitute with cottage cheese for a lighter version.
  • 1/2 cup grated mozzarella cheese Consider using different types of cheese like feta or gouda.
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped Fresh herbs make a big difference.
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano Dried herbs can be used in place of fresh.
  • 1/2 cup cherry tomatoes, finely chopped
  • Optional: red pepper flakes Add for a little heat.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Scoop out some of the eggplant flesh, leaving about a 1/2-inch border, and finely chop the removed flesh.
  3. Brush the eggplant halves with olive oil and season with salt and black pepper, then place them cut-side up on the prepared baking sheet.
Filling
  1. In a bowl, mix together ricotta, mozzarella, Parmesan, garlic, the chopped eggplant flesh, parsley, basil, oregano, tomatoes, and red pepper flakes if desired.
  2. Spoon the filling evenly into the hollowed eggplant halves, making sure to pack it in.
Baking
  1. Bake in the preheated oven for 30–35 minutes, until tender and lightly golden on top.
  2. Let cool slightly before serving to allow filling to set.

Notes

Serve warm, drizzled with olive oil or garnished with fresh herbs. Pairs well with a light salad or crusty bread. Squeeze some lemon juice just before eating for brightness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.