Description
Creamy Cheesy Stuffed Eggplant is a comforting Mediterranean-inspired vegetarian dish featuring tender roasted eggplant filled with creamy ricotta, mozzarella, Parmesan, and cream cheese, finished with fresh herbs and a golden layer of melted cheese.
Ingredients
2 large eggplants (about 700 g), halved lengthwise
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup (225 g) ricotta cheese
1/2 cup (55 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1/3 cup (80 g) cream cheese, softened
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1/2 tsp dried oregano
1/4 tsp red pepper flakes, optional
1/4 tsp salt
1/4 tsp black pepper
1/2 cup (55 g) shredded mozzarella cheese
2 tbsp grated Parmesan cheese
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 tbsp olive oil
Instructions
1. Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and carefully score the flesh in a crisscross pattern, being careful not to cut through the skin.
2. Brush the eggplant halves generously with olive oil. Season with garlic powder, dried oregano, smoked paprika, salt, and black pepper.
3. Place the eggplant halves cut-side up on a parchment-lined baking sheet. Roast for 25–30 minutes, until the flesh is tender and easily pierced with a fork.
4. Remove the eggplants from the oven and let them cool for a few minutes. Carefully scoop out most of the soft flesh, leaving approximately 1/2 inch (1 cm) around the edges so the eggplant skins remain sturdy enough to hold the filling.
5. Roughly chop the scooped eggplant flesh and set it aside.
6. In a large mixing bowl, combine the chopped roasted eggplant flesh, ricotta, shredded mozzarella, Parmesan, softened cream cheese, minced garlic, parsley, basil, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly until creamy and well combined.
7. Spoon the creamy cheese mixture evenly into the roasted eggplant shells. Gently press the filling toward the edges so each half is generously filled and the surface is relatively even.
8. Sprinkle the remaining mozzarella and Parmesan evenly over the stuffed eggplants. Drizzle the tops lightly with olive oil to encourage beautiful browning.
9. Return the stuffed eggplants to the 400°F (200°C) oven and bake for 15–20 minutes, until the filling is hot and the cheese on top has melted and become lightly golden.
10. For an especially golden and bubbly topping, switch the oven to broil for 1–2 minutes at the end. Watch the eggplants closely because the cheese can brown quickly.
11. Remove the stuffed eggplants from the oven and sprinkle with fresh parsley and thyme. If desired, finish with a small pinch of red pepper flakes.
12. Let the stuffed eggplants rest for about 5 minutes before serving. Serve warm as a vegetarian main course, hearty side dish, or Mediterranean-inspired dinner.
Notes
Choose firm eggplants with smooth, shiny skin and no soft spots.
Don’t scoop too deeply. Leave about 1/2 inch (1 cm) of flesh around the edges so the shells remain sturdy enough to hold the filling.
Soften the cream cheese before mixing. Room-temperature cream cheese blends much more easily into the filling.
Don’t overfill the eggplant shells. Fill them generously but leave a little room so the melted cheese doesn’t spill over excessively.
Watch the broiler carefully because the cheese can go from golden to burnt very quickly.
Let the stuffed eggplant rest for about 5 minutes before serving. This helps the filling firm up slightly and makes serving easier.
You can prepare and fill the eggplant shells several hours ahead of time and keep them covered in the refrigerator. Add a few extra minutes to the baking time if they go directly from the refrigerator to the oven.
Cottage cheese can be substituted for ricotta. For the creamiest texture, blend the cottage cheese before adding it to the filling.
Chopped spinach, sautéed mushrooms, roasted red peppers, or finely chopped tomatoes can be added to the filling. Cook vegetables first and remove excess moisture.
Avoid over-roasting the eggplant during the first bake so the shells retain enough structure to hold the filling.
Red pepper flakes are optional. Leave them out for a milder version or add more for extra heat.
Store leftovers in an airtight container in the refrigerator once cooled. Reheat gently in the oven or microwave until warmed through.
Serve with a simple green salad, cucumber and tomato salad, roasted vegetables, warm crusty bread, Greek yogurt, lemon herb oil, rice, couscous, grilled vegetables, or olives.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean