Description
This Stuffed Eggplant with Ricotta & Herbs is a cozy Mediterranean classic perfect for a comforting meal. Tender roasted eggplants are filled with a creamy mixture of ricotta, mozzarella, Parmesan, fresh herbs, garlic, and juicy cherry tomatoes, then baked to golden perfection. It’s a delicious vegetarian dish that balances rich cheese and fresh flavors, ideal for a weeknight dinner or a special gathering.
Ingredients
Scale
Eggplants
- 2 medium eggplants, halved lengthwise
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Cheese & Filling
- 1 cup ricotta cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 cup cherry tomatoes, finely chopped
- Optional: red pepper flakes
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the eggplants.
- Prepare eggplants: Scoop out some of the eggplant flesh from each half, leaving a 1/2-inch border intact. Finely chop the removed flesh to be added into the filling.
- Season eggplants: Brush the eggplant halves with olive oil and season generously with salt and black pepper. Place them cut-side up on the prepared baking sheet.
- Make the filling: In a mixing bowl, combine ricotta, mozzarella, Parmesan, minced garlic, chopped eggplant flesh, fresh parsley, basil, dried oregano, chopped cherry tomatoes, and red pepper flakes if using. Mix thoroughly to blend all ingredients.
- Stuff eggplants: Spoon the cheese and herb filling evenly into each eggplant half, filling them generously.
- Bake: Place the stuffed eggplants in the oven and bake for 30 to 35 minutes until the eggplants are tender and the cheese topping is lightly golden and bubbly.
- Serve: Remove from the oven and let the stuffed eggplants cool slightly before serving warm for best flavor and texture.
Notes
- For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper to the filling.
- Use fresh herbs for best flavor, but dried can be substituted in emergencies with about a third of the amount.
- This dish can also be made ahead and reheated in the oven to retain that delicious baked texture.
- To make it vegan, substitute ricotta and other cheeses with plant-based alternatives suitable for baking.
