Love stuffed vegetables? Try my stuffed tomatoes, stuffed sweet potatoes, zucchini boats, and stuffed potatoes next. It took me such a long time to get my family to enjoy eggplant dishes, and the key was to make them unique, tasty, and packed with flavors. My stuffed eggplant recipe is always a favorite. In my version of this popular European favorite, each eggplant is sliced, roasted, hollowed out, and then filled with a veggie-packed mix. It’s then baked with parmesan and breadcrumbs on top, which, let’s be real, who can resist that?
Why I love this recipe
A vibrant vegetable-forward main. This is my secret weapon to pack in veggies for my family. You get the nutrition from the eggplant and the myriad of veggies packed in the filling. Incredible flavors. The silky smooth roasted eggplant, simple aromatics, fresh vegetables, herbs, and parmesan cheese reminds me of one of my favorite dishes I enjoyed in Greece and Turkey…now you can too! Easy to make. Stuffing vegetables is the kind of recipe you can make when you need something fast and healthy. It’s a popular weeknight dinner in my house!
Ingredients needed
Eggplants. Opt for eggplants that are firm to the touch and will have minimal bruising. Salt. Helps to soften the eggplant by removing some of the excess moisture. Olive oil. To saute the filling. Red onion. Or you can use white or yellow onions. Garlic cloves. To give the filling a delicious savory flavor. Tomato. A non-negotiable vegetable in Mediterranean cuisine. If you don’t have any on hand, you can use fire roasted canned tomatoes. Red bell pepper. Or any color bell pepper. Black pepper. For flavor. Fresh parsley. For a burst of freshness. Tomato sauce. Any jarred tomato sauce or marinara sauce is great. Or, to enhance the flavor, make your own tomato sauce! I like to use either my sugo or Pomodoro sauce, as it tastes better than anything in a jar! Breadcrumbs. Use regular breadcrumbs or panko breadcrumbs. For some added flavor, I love using Italian-flavored ones. Parmesan cheese. A cheesy topping on the stuffed eggplant. Feel free to take it up a notch and add shredded mozzarella as well!
How to make stuffed eggplant
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Always salt the eggplants. Giving the salt at least 10 minutes to soak into the eggplant will significantly reduce the natural bitter flavor. Avoid overcooking. Eggplant tends to take on a rubbery texture when it’s roasted for too long. To prevent this from happening, remove the vegetables from the oven when they are soft around the edges. Don’t forget the garnish. Before serving, serve the stuffed eggplant with fresh parsley or basil, lemon zest, and/or the sauce of your choice to make every bite pop.
Storage instructions
To store: Any leftovers can be stored in an airtight container in the fridge for 3 to 5 days. My family is fussy and likes variety, so I change up the filling mix to keep things interesting. Here are some of my family’s favorite mixes:
Add whole grains for a more hearty meal: Stir cooked rice, farro, quinoa, wild rice into the filling. Add meat: If you don’t need this recipe to be vegetarian, feel free to stir cooked ground beef (my taco meat is GREAT!), chicken, turkey, or lamb into the filling. Make it extra filling: By stirring canned chickpeas, cannellini beans, or kidney beans into the stuffing mixture. Alternatively, use roasted chickpeas as a protein-rich topping! Use more veggies in the filling: Diced and sauteed mushrooms, zucchini, spinach, or carrots would all fit in well with the filling. Top it with sauce: Complete the meal by drizzling tahini sauce, garlic yogurt sauce, or pesto.
To freeze: Place the cooled eggplants in a shallow container and store them in the freezer for up to 6 months. Reheating: Place the stuffed eggplant in the oven at 350ºF and heat until the top is crispy and the filling is warmed through.
Frequently asked questions
More delicious eggplant recipes
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Originally published September 2023, updated and republished October 2024
