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