Baked Stuffed Baby Eggplant Aubergine
Elevate your dinner table with these Baked Stuffed Baby Eggplants (Aubergines), a delightful Mediterranean-inspired recipe that’s packed with flavor and perfect for both entertaining or weeknight meals. Tender baby eggplants are hollowed out, brushed with olive oil, and filled with a savory mixture of sautéed eggplant flesh, breadcrumbs, Parmesan cheese, and sun-dried tomatoes, creating a perfectly balanced bite. Topped with melty mozzarella and baked to golden perfection, these stuffed eggplants deliver a satisfying blend of textures and bold flavors with hints of garlic, fresh herbs, and optional red pepper flakes for a gentle kick. This vegetarian dish is as beautiful as it is delicious, making it an excellent centerpiece for any table. Serve warm and garnish with a sprinkle of fresh parsley or basil for an effortlessly elegant presentation.
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Recipe Information
Ingredients
- 6 pieces Baby eggplants (aubergines)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cloves Garlic
- 0.5 cups Breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 2 tablespoons Sun-dried tomatoes, finely chopped
- 0.25 cups Mozzarella cheese, shredded
- 0.25 teaspoons Crushed red pepper flakes (optional, for heat)
Instructions
Preheat your oven to 375°F (190°C).
Wash the baby eggplants and slice each one in half lengthwise. Using a small spoon, scoop out the flesh carefully, leaving about 1/4-inch border to create shells. Reserve the scooped flesh, chop it finely, and set it aside.
Brush the eggplant shells with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them cut-side up on a baking sheet lined with parchment paper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the chopped eggplant flesh, a pinch of salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
Remove the skillet from the heat and mix in the breadcrumbs, grated Parmesan cheese, parsley, basil, sun-dried tomatoes, and optional red pepper flakes. Stir well to combine.
Fill each eggplant shell with the breadcrumb mixture, pressing it down lightly to pack the filling.
Top each stuffed eggplant with a sprinkle of shredded mozzarella cheese.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed eggplants.
Bake in the preheated oven for 25–30 minutes, or until the eggplants are tender and the cheese is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with extra chopped parsley or basil if desired, and serve warm.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 26.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
