Description
This Stuffed Eggplant with Ricotta & Herbs is a cozy Mediterranean classic featuring tender eggplant halves filled with a flavorful mix of ricotta, mozzarella, Parmesan, fresh herbs, and cherry tomatoes. Perfect as a comforting main or a hearty side, this recipe delivers a delightful blend of creamy cheese and aromatic herbs baked to golden perfection.
Ingredients
Scale
Eggplant Base
- 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, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Eggplants: Scoop out some of the eggplant flesh from each half, leaving about a 1/2-inch border intact, then finely chop the removed flesh to incorporate into the filling.
- Season Eggplants: Brush the eggplant halves with olive oil and season them generously with salt and black pepper. Place the halves cut-side up on the prepared baking sheet.
- Make Filling: In a mixing bowl, combine ricotta, mozzarella, Parmesan, minced garlic, chopped eggplant flesh, fresh parsley, basil, dried oregano, cherry tomatoes, and red pepper flakes if you like some heat. Mix well until fully incorporated.
- Fill Eggplants: Spoon the cheese and herb filling evenly into the prepared eggplant halves, pressing gently to fill each cavity.
- Bake: Place the filled eggplants in the oven and bake for 30 to 35 minutes, or until the eggplants are tender and the tops are lightly golden and bubbly.
- Cool and Serve: Remove from the oven and allow to cool slightly before serving to let the flavors meld and prevent burning.
Notes
- Choose medium-sized eggplants for even cooking and ideal stuffing size.
- For extra flavor, you can sprinkle some additional Parmesan cheese on top before baking.
- Red pepper flakes are optional but add a pleasant spicy kick.
- Make sure not to scoop out too much eggplant flesh to maintain the structure of the halves.
- Serve warm as a delicious vegetarian main dish or hearty side.
