Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
