Ina Garten Stuffed Eggplant Recipe

This Ina Garten Stuffed Eggplant Recipe is a savory and satisfying Mediterranean-style dish, which uses tender eggplant and juicy cherry tomatoes. It’s a healthy twist on the classic, ready in about 1 hour and 10 minutes.

Jump to Recipe

Ina Garten Stuffed Eggplant Recipe Ingredients

• 2 medium eggplants, halved lengthwise
• 4 tablespoons olive oil (divided)
• 1 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups cherry tomatoes, halved or 1 cup canned diced tomatoes (drained)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup fresh parsley or basil, chopped
• ½ cup breadcrumbs (preferably panko)
• ½ cup grated Parmesan cheese or crumbled feta
• Optional: pine nuts or chopped walnuts for crunch

How To Make Ina Garten Stuffed Eggplant Recipe

1. Preheat the oven: Set the oven to 400°F and line a baking sheet with parchment paper.
2. Roast the eggplants: Brush the cut sides of the halved eggplants with 2 tablespoons of olive oil. Place cut-side down on the baking sheet and roast for 25–30 minutes until the flesh is tender.
3. Scoop and chop the flesh: Let the eggplants cool slightly. Scoop out most of the flesh, leaving a ½-inch shell. Chop the scooped-out flesh and set it aside.
4. Cook the filling: Heat remaining olive oil in a skillet. Sauté the onions for 5–7 minutes until soft, then add garlic and cook for 1 minute. Stir in the chopped eggplant, tomatoes, salt, pepper, and red pepper flakes. Cook for 5 minutes until the tomatoes soften. Remove from heat and stir in breadcrumbs, herbs, and half the cheese.
5. Stuff the shells: Turn the eggplant shells cut-side up. Fill each with the cooked vegetable mixture and top with the remaining cheese.
6. Bake until golden: Return stuffed eggplants to the oven and bake for 15–20 minutes until heated through and golden on top.
7. Serve and garnish: Garnish with fresh herbs or a drizzle of olive oil and serve warm.

Recipe Tips

• Can I use canned tomatoes instead of fresh?
  Yes, drained canned diced tomatoes work just as well and save prep time.
• How to make it vegan:
  Use plant-based cheese or omit the cheese altogether for a dairy-free version.
• Can I prep this in advance?
  Yes, stuff the eggplants and refrigerate up to one day ahead. Bake when ready to serve.
• What breadcrumbs are best?
  Panko breadcrumbs provide the best crispy texture, but regular breadcrumbs will also work.
• What adds crunch to the filling?
  Add toasted pine nuts or chopped walnuts for a satisfying crunch and extra flavor.

What To Serve With Stuffed Eggplant

These Mediterranean-style eggplants go great with:

• Garlic lemon rice
• Greek yogurt or tzatziki sauce
• A crisp cucumber-tomato salad
• Toasted pita bread or naan
• Roasted chickpeas

How To Store Stuffed Eggplant

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Freeze cooked and cooled stuffed eggplants wrapped tightly for up to 2 months. Thaw in the fridge and reheat in the oven.

Stuffed Eggplant Nutrition Facts

• Calories: 280
• Protein: 7g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 6g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add meat to this stuffed eggplant recipe?
Yes, ground beef, turkey, or lamb can be added to the filling for a heartier version.

How do I keep the eggplant from getting soggy?
Roasting cut-side down helps reduce moisture. Don’t overstuff with wet ingredients.

Can I use zucchini instead of eggplant?
Yes, this method works well with zucchini or bell peppers as an alternative.

Is this dish gluten-free?
Not by default, but you can use gluten-free breadcrumbs to make it suitable.

Try More Recipes:

• Ina Garten Vegetable Casserole Recipe
• Ina Garten Potatoes Anna Recipe
• Ina Garten Potato Kugel Recipe