Name: Ina Garten Stuffed Eggplant Recipe
Ingredients: 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

Ina Garten Stuffed Eggplant Recipe

Print Recipe

Author: Dorothy Miler

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.

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