This stuffed eggplant recipe is a true winner! With flavorful filling made of rice, veggies, and spices, it will have everyone asking for seconds. It’s healthy and tasty!
Eggplant boats are fun to make and eat. Plus, you can switch up the filling however you like. I often add extra cheese because, well, cheese makes everything better! 😄
What I love most is how simple it is to prepare. Just roast the eggplant, mix the filling, and bake! Dinner is ready in a flash, leaving more time for relaxing.
Key Ingredients & Substitutions
Eggplants: Choose large, firm eggplants. They hold up well when sliced and stuffed. If eggplants aren’t available, zucchini or bell peppers work as good substitutes.
Cheeses: Ricotta is creamy and great for the filling. You could use cottage cheese for a lighter option. For mozzarella, try provolone for a different flavor, and any hard cheese can replace Parmesan.
Spinach: Fresh spinach brightens the filling. If you don’t have it, kale or frozen spinach (thawed and drained) will do the trick. It’s all about getting that green goodness in there!
Tomato Sauce: Use your favorite marinara sauce for convenience. Homemade sauce is an excellent choice too! Consider blending a mix of diced tomatoes with Italian herbs if you want something quick and easy.
How Do You Get the Eggplant Just Right?
Getting the eggplant just right is all about prep. Roasting the slices first helps remove excess moisture and gives them a nice flavor. Here’s how:
- Slice your eggplants and lightly brush them with olive oil.
- Add salt and pepper to draw out moisture—let them sit for a bit before roasting.
- Roast at 400°F (200°C) for 15-20 minutes. Flip halfway for even cooking.
This method ensures your eggplants are perfectly tender and ready to hold that delicious filling!
Easy and Delicious Stuffed Eggplant Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tablespoons olive oil, plus extra for brushing
- Salt and black pepper, to taste
Cheese Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for topping
Veggies and Seasoning:
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
- 1/4 teaspoon red pepper flakes (optional)
For Assembly:
- 1 cup tomato sauce (your favorite marinara or homemade)
- 1 egg (to bind the cheese mixture)
How Much Time Will You Need?
This recipe will take about 20 minutes to prep, and 45 minutes to cook, making a total of about 1 hour. You’ll enjoy the process of preparing your veggies and cheeses, and the delicious aromas when baking the eggplant are worth the wait!
Step-by-Step Instructions:
1. Prepare the Eggplant:
First, preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly brush both sides with olive oil and season with salt and pepper. Place the slices on a baking sheet in a single layer and roast for 15-20 minutes, flipping them halfway through, until they’re tender and have a slight golden color. Once done, remove them from the oven and set aside.
2. Prepare the Filling:
In a medium-sized pan, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté them until the onion turns translucent and fragrant, about 3-5 minutes. Then, stir in the chopped spinach and cook until it wilts. Remove the pan from the heat and let the mixture cool for a bit.
3. Mix the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, most of the shredded mozzarella (saving some for topping), grated Parmesan cheese, cooled spinach mixture, chopped basil, optional red pepper flakes, the egg, and a little salt and pepper. Mix everything together thoroughly until well combined.
4. Assemble the Eggplant Stack:
In a baking dish, spread a thin layer of tomato sauce on the bottom. Start layering by placing one eggplant slice down, then spread a layer of the cheese and spinach filling over it. Follow that with a spoonful of tomato sauce. Repeat this layer with more eggplant, filling, and tomato sauce until you finish with an eggplant slice on top.
5. Top It Off:
Sprinkle the reserved mozzarella and additional Parmesan evenly over the top of the final eggplant layer for that melty, cheesy goodness.
6. Bake:
Cover your baking dish with foil, then place it in the oven at 375°F (190°C). Bake for around 30 minutes. Afterwards, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown, creating a beautiful crust on top.
7. Serve:
Once out of the oven, let the stuffed eggplant cool for a few minutes so it’s easier to slice. Cut it into portions and serve warm. Enjoy your deliciously cheesy and flavorful stuffed eggplant!
This dish makes a stunning vegetarian main course or a festive side dish perfect for any gathering. Enjoy every bite!
FAQ for Easy and Delicious Stuffed Eggplant Recipe
Can I Use Different Vegetables Instead of Eggplant?
Absolutely! Zucchini, bell peppers, or even tomatoes can be used instead of eggplant. Just make sure to adjust the cooking time depending on the vegetable you choose, as some may cook faster than eggplant.
How Can I Make This Recipe Vegan-Friendly?
To make this stuffed eggplant recipe vegan, substitute the ricotta cheese with a vegan cheese alternative or a mix of blended tofu with nutritional yeast. Use flaxseed meal mixed with water instead of the egg for binding, and be sure to replace any cheese with vegan options!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or use the microwave for convenience. Just be mindful that the eggplant may lose some texture when reheated.
Can I Prepare This Dish in Advance?
Yes! You can prepare the stuffed eggplant ahead of time and keep it assembled in the refrigerator for up to 2 days. When ready to bake, just add a few extra minutes to the cooking time since it will be starting cold from the fridge.
