I love this stuffed eggplant with ricotta and herbs because it feels comforting yet light at the same time. The eggplant becomes tender and slightly caramelized, while the ricotta filling stays creamy and fresh thanks to the herbs. I often make this when I want a vegetarian dish that still feels satisfying and homemade without being complicated.
Why You’ll Love This Recipe
I enjoy how simple and reliable this recipe is, even on busy days. I like that it uses basic ingredients but still delivers rich flavor. I also appreciate that it works well as a main dish or a hearty side, and it feels special enough for guests while being easy enough for a regular weeknight meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium eggplants, halved lengthwise
3 tbsp olive oil
Salt, to taste
Black pepper, to taste
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1/4 tsp red pepper flakes (optional)
1/2 cup cherry tomatoes, chopped
1/4 cup breadcrumbs
Directions
I start by preheating the oven to 400°F (200°C). I brush the cut sides of the eggplants with olive oil and season them with salt and black pepper. I place them cut-side down on a baking sheet and roast them for about 25 minutes, until they are tender.
While the eggplants roast, I mix the ricotta, Parmesan, garlic, parsley, basil, red pepper flakes, and chopped tomatoes in a bowl. I season the mixture lightly with salt and pepper.
Once the eggplants are soft, I flip them over and gently scoop out some of the flesh, leaving a sturdy shell. I chop the scooped flesh and stir it into the ricotta mixture. I spoon the filling back into the eggplant halves, sprinkle breadcrumbs on top, and return them to the oven.
I bake the stuffed eggplants for another 15 to 20 minutes, until the tops are lightly golden and the filling is heated through. I usually let them rest for a few minutes before serving.
Servings And Timing
I usually get 4 servings from this recipe.
Preparation time: about 15 minutes
Cooking time: about 45 minutes
Total time: about 1 hour
Variations
I sometimes add spinach to the ricotta filling for extra greens. When I want more richness, I mix in a little shredded mozzarella. For a heartier version, I like adding cooked lentils or finely chopped mushrooms to the filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) until warmed through, but the microwave also works for quicker meals.
FAQs
Can I make this recipe ahead of time?
I often prepare the filling and roast the eggplants ahead of time, then assemble and bake them just before serving.
Can I freeze stuffed eggplant?
I find it best fresh, but I have frozen it before. I let it cool completely, wrap it well, and freeze for up to 2 months.
What can I serve with stuffed eggplant?
I like serving it with a simple green salad, crusty bread, or a light pasta dish.
Can I use store-bought ricotta?
I usually use store-bought ricotta, and it works perfectly. I just make sure to drain excess liquid if it seems watery.
How do I know when the eggplant is done?
I check that the eggplant is very tender with a fork and that the top of the filling is lightly golden.
Conclusion
I keep coming back to this stuffed eggplant with ricotta and herbs because it is comforting, flavorful, and easy to adapt. I love how it turns simple ingredients into a dish that feels both cozy and elegant, making it a recipe I am always happy to share and remake.
This stuffed eggplant with ricotta and herbs is a comforting yet light vegetarian dish, combining tender roasted eggplant with a creamy, herby ricotta filling and a golden breadcrumb topping.
Ingredients
2 medium eggplants, halved lengthwise
3 tbsp olive oil
Salt, to taste
Black pepper, to taste
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1/4 tsp red pepper flakes (optional)
1/2 cup cherry tomatoes, chopped
1/4 cup breadcrumbs
Instructions
Preheat oven to 400°F (200°C). Brush cut sides of eggplants with olive oil and season with salt and pepper.
Place eggplants cut-side down on a baking sheet and roast for 25 minutes, until tender.
In a bowl, mix ricotta, Parmesan, garlic, parsley, basil, red pepper flakes, and chopped tomatoes. Season with salt and pepper.
Once eggplants are tender, flip them over and gently scoop out some flesh, leaving a sturdy shell.
Chop scooped-out flesh and stir into the ricotta mixture.
Spoon the filling into the eggplant halves, top with breadcrumbs.
Return to the oven and bake for 15–20 minutes, until tops are golden and filling is heated through.
Let rest for a few minutes before serving.
Notes
Add chopped spinach or mushrooms for extra texture and flavor.
Mix in shredded mozzarella for a richer filling.
Drain store-bought ricotta if too watery before mixing.
Check doneness by ensuring eggplant is fork-tender and topping is golden.
Great with salad, crusty bread, or pasta as a side.
