This Italian-inspired stuffed eggplant is packed with a savory, cheesy filling and baked until golden and bubbly. A perfect vegetarian main or hearty side dish that’s easy, flavorful, and impressive!
Why You’ll Love This Recipe ❤️
✅ Rich, cheesy, and satisfying – Even meat lovers will enjoy it!
✅ Versatile filling – Customize with your favorite ingredients.
✅ Great for meal prep – Tastes even better the next day.
✅ Naturally gluten-free – Uses breadcrumbs or almond flour as a binder.
Ingredients You’ll Need 🛒
For the Eggplant:
2 medium eggplants (halved lengthwise)
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
For the Filling:
1 tbsp olive oil
½ onion, finely diced
3 garlic cloves, minced
1 cup (150g) cherry tomatoes, diced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 cup (100g) breadcrumbs (or almond flour for GF)
1 cup (100g) grated Parmesan cheese
1 cup (120g) shredded mozzarella
1 egg (optional, for binding)
Fresh basil or parsley, chopped
Step-by-Step Instructions 👩🍳
