Description
Deliciously Cheesy Small Stuffed Eggplant You’ll Love
Ingredients
Scale
- 1 medium eggplant (about 1 ½ pounds)
- 2 tablespoons olive oil (for roasting the eggplant)
- ¾ cup chopped onions (adds a sweet, savory depth)
- 2 cloves garlic (minced for flavor)
- 2 cups shredded cheddar cheese (provides a melty, rich texture)
- ½ cup grated Parmesan cheese (adds a nutty contrast)
- ½ teaspoon dried oregano (a classic herb)
- 2 tablespoons chopped fresh basil (adds a fresh taste)
- 1 large egg (beaten for binding)
- ½ teaspoon salt (enhances flavors)
- ⅛ teaspoon coarsely ground black pepper (adds warmth)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the eggplant by removing the stem and slicing it in half lengthwise. Drizzle with olive oil, sprinkle with salt and black pepper, and bake for 25 minutes until tender.
- Cool the eggplant halves once they’re out of the oven. Meanwhile, reduce the oven temperature to 350°F (177°C).
- Scoop out the flesh, chop it, and set aside.
- Sauté onions and garlic in olive oil over medium heat for about 3 minutes. Stir in the chopped eggplant flesh and cook for an additional 5 minutes, then remove from heat.
- Combine cheddar cheese, Parmesan cheese, oregano, basil, salt, pepper, and the beaten egg. Stir in the cooked eggplant mixture.
- Fill the eggplant skins with the cheesy filling, packing it well.
- Bake in a lightly buttered dish at 350°F for 40 minutes, or until heated through and golden.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg