Ina Garten Stuffed Eggplant Recipe
This Ina Garten Stuffed Eggplant Recipe delivers a restaurant-worthy vegetarian main with minimal fuss. The combination of roasted eggplant, a savory tomato-herb filling, and a crispy, cheesy topping creates a dish that’s deeply satisfying and visually impressive. After testing several methods, I’ve found that roasting the eggplant halves first is the key to achieving a creamy, tender texture without any bitterness.
PrintIna Garten Stuffed Eggplant Recipe
Ingredients
Scale
- 2 medium eggplants, halved lengthwise
- 4 tablespoons olive oil (divided)
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups cherry tomatoes, halved or 1 cup canned diced tomatoes (drained)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup fresh parsley or basil, chopped
- ½ cup breadcrumbs (preferably panko)
- ½ cup grated Parmesan cheese or crumbled feta
- Optional: pine nuts or chopped walnuts
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Brush cut sides of eggplant with 2 tbsp olive oil. Roast cut-side down for 25–30 minutes until tender.
- Let cool slightly. Scoop out and chop the eggplant flesh, leaving a ½-inch shell.
- Heat remaining oil in skillet. Sauté onion for 5–7 minutes, then add garlic, chopped eggplant, tomatoes, and seasonings. Cook 5 minutes.
- Remove from heat and stir in breadcrumbs, herbs, and half the cheese.
- Fill the eggplant shells with the mixture. Top with remaining cheese.
- Bake for 15–20 minutes until golden and heated through. Serve warm with garnish.
