Go Back
Print
Notes
Smaller
Normal
Larger
Print
Stuffed Eggplant with Ricotta Herbs A Cozy Mediterranean Classic You ll Make on Repeat
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
servings
Calories
250
A delicious Mediterranean-inspired dish featuring tender eggplants filled with a flavorful ricotta and herb mixture, baked to perfection.
Ingredients
Vegetables
2
medium
eggplants
(halved lengthwise)
2
tablespoons
olive oil
to taste
Salt and black pepper
1
cup
ricotta cheese
0.5
cup
grated mozzarella cheese
0.25
cup
grated Parmesan cheese
2
cloves
garlic
(minced)
2
tablespoons
fresh parsley
(chopped)
1
tablespoon
fresh basil
(chopped)
1
teaspoon
dried oregano
0.25
cup
cherry tomatoes
(finely chopped)
Optional
to taste
red pepper flakes
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Scoop out some of the eggplant flesh, leaving about 1/2-inch border, and finely chop the removed flesh.
Brush eggplant halves with olive oil, season with salt and black pepper, then place cut-side up on the baking sheet.
Mix ricotta, mozzarella, Parmesan, garlic, chopped eggplant flesh, parsley, basil, oregano, tomatoes, and red pepper flakes if using in a bowl.
Spoon the filling evenly into the eggplant halves and bake for 30-35 minutes until tender and golden.
Let cool slightly before serving.
Notes
For extra flavor, sprinkle with red pepper flakes before serving.
Calories:
250
kcal
Cost:
$12
Course:
Main Course
Cuisine:
Mediterranean
Keyword:
Eggplant