Ricotta-Stuffed Eggplant is a flavorful vegetarian dish where tender eggplant halves are filled with a creamy, cheesy ricotta mixture and baked until golden.
Why You’ll Love This Recipe
This recipe is rich, satisfying, and perfect for both vegetarians and meat-lovers. The eggplant becomes tender and soaks up the flavor of the cheesy filling and herbs. It’s an elegant dish that’s surprisingly simple to make.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
eggplants, halved and hollowed
ricotta cheese
Parmesan cheese
mozzarella cheese, shredded
garlic, minced
olive oil
fresh basil or parsley
salt
black pepper
Directions
- Preheat oven to 375°F (190°C).
- Brush eggplant halves with olive oil. Bake for 15 minutes to soften.
- In a bowl, mix ricotta, Parmesan, garlic, herbs, salt, and pepper.
- Fill eggplant halves with ricotta mixture. Top with mozzarella.
- Bake for 20 minutes until golden and bubbly.
Servings and timing
Serves 4
Preparation time: 15 minutes
Cooking time: 35 minutes
Variations
- Add spinach or sun-dried tomatoes to filling.
- Use feta or goat cheese.
- Serve with tomato sauce on the side.
Storage/reheating
Store in the fridge up to 3 days. Reheat in the oven until warm.
FAQs
Can I use zucchini instead?
Yes, zucchini boats work well.
Is it gluten-free?
Yes, naturally gluten-free.
Can I make it ahead?
Yes, assemble and refrigerate before baking.
Can I add breadcrumbs?
Yes, sprinkle on top for crunch.
What herbs work best?
Basil, oregano, or thyme.
Can I freeze it?
Not recommended — texture may change.
What sides go well?
Salad or crusty bread.
Can I add sauce?
Yes, serve with marinara or pesto.
How do I keep eggplant from getting soggy?
Bake first to remove excess moisture.
Can I grill the eggplant?
Yes, grill halves before stuffing.
Conclusion
Ricotta-Stuffed Eggplant is a delicious, elegant vegetarian option that’s full of flavor and easy to prepare.
Print
Ricotta-Stuffed Eggplant
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Ricotta-Stuffed Eggplant is a flavorful vegetarian dish where tender eggplant halves are filled with a creamy, cheesy ricotta mixture and baked until golden.
Ingredients
- eggplants, halved and hollowed
- ricotta cheese
- Parmesan cheese
- mozzarella cheese, shredded
- garlic, minced
- olive oil
- fresh basil or parsley
- salt
- black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Brush eggplant halves with olive oil. Bake for 15 minutes to soften.
- In a bowl, mix ricotta, Parmesan, garlic, herbs, salt, and pepper.
- Fill eggplant halves with ricotta mixture. Top with mozzarella.
- Bake for 20 minutes until golden and bubbly.
Notes
- Add spinach or sun-dried tomatoes to the ricotta filling for extra flavor.
- Feta or goat cheese can be used for a different cheese flavor.
- Serve with a side of tomato sauce for dipping if desired.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven until warm.
- If you prefer zucchini, zucchini boats work great as a substitute for eggplant.
- This dish is naturally gluten-free.
- You can assemble it ahead of time and refrigerate before baking.
- For a crunchy topping, sprinkle breadcrumbs on top before baking.
- Basil, oregano, or thyme are excellent herbs to pair with this dish.
- Freezing is not recommended as the texture of the eggplant may change.
- Pair with a simple salad or crusty bread for a complete meal.
- Serve with marinara or pesto sauce for added flavor.
- To prevent the eggplant from becoming soggy, bake it first to remove excess moisture.
- For an alternative cooking method, you can grill the eggplant halves before stuffing them.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 35mg
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