Stuffed Eggplant Parmesan Recipe (Easy, Cheesy & Baked to Perfection)

If you love the comforting flavors of classic Eggplant Parmesan, you’re going to fall head over heels for this Stuffed Eggplant Parmesan recipe. This easy Italian-inspired dish transforms humble eggplants into a hearty, cheesy, and flavor-packed meal the whole family will adore.

Each eggplant half is filled with a savory mixture of tender sautéed eggplant, garlic, herbs, and breadcrumbs, then topped with rich tomato sauce and gooey mozzarella cheese. The result? A golden, bubbly, baked masterpiece that’s both elegant enough for entertaining and simple enough for a cozy weeknight dinner.

Whether you’re a vegetarian or just looking for a lighter twist on traditional Parmigiana, this baked stuffed eggplant recipe will satisfy every craving.

Why You’ll Love This Recipe 

• Comfort food made lighter: All the flavors of Eggplant Parmesan without deep-frying.
  
• Rich, cheesy goodness: Melted mozzarella and Parmesan make this dish irresistibly creamy.
  
• Perfect for vegetarians: A hearty, meatless dinner everyone will enjoy.
  

Stuffed Eggplant Recipe

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Category

Main Course

Cuisine

Italian

Servings

4

Prep Time

30 minutes

Cook Time

35 minutes

Calories

398

This stuffed eggplant Parmesan is a cheesy, flavorful Italian dish made with baked eggplants, tomato sauce, and mozzarella—perfect for weeknight dinners or guests!

Author:

Guiseppe

Ingredients

• 2 medium eggplants, halved lengthwise and hollowed (leave a ¼-inch shell)
• 2 tbsp olive oil
• ½ cup chopped onion
• 2 cloves garlic, crushed
• 1 tsp dried oregano
• Freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese
• ½ cup bread crumbs (or crushed croutons)
• 1 tsp chopped fresh Italian parsley
• 2 cups tomato sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese

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Directions

1. Preheat your oven to 325°F (165°C). Slice the eggplants in half lengthwise and scoop out the centers, leaving about ¼ inch of flesh. Roughly chop the scooped-out centers and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped eggplant, onion, garlic, oregano, and black pepper. Cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
3. Place the hollowed eggplant shells in a baking dish. Spoon the cooked mixture evenly into each shell.
4. Sprinkle with Parmesan, breadcrumbs, and parsley. Pour tomato sauce evenly over each stuffed eggplant and top generously with shredded mozzarella.
5. Bake uncovered for 30–35 minutes, or until the eggplants are tender and the cheese is bubbly and golden.
6. Remove from the oven, let cool slightly, and serve warm with extra tomato sauce or a side of garlic bread.

Recipe Note

Chef Tips 

• Use a grapefruit spoon to easily scoop out the eggplant flesh without tearing the skin.
  
• For extra crunch, toast your breadcrumbs in olive oil before topping.
  
• Add a pinch of crushed red pepper flakes for a little heat.
  
• Swap mozzarella for provolone or fontina if you want a bolder flavor.
  

Serving Suggestions 

• Serve with a side of spaghetti or penne pasta for a complete Italian meal.
  
• Pair with a crisp green salad or garlic knots for a lighter option.
  
• Enjoy with a glass of Chianti or Pinot Noir to complement the savory flavors.
  

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
  
• Freeze: Wrap individual portions tightly and freeze for up to 2 months.
  
• Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave until heated through.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

398

Amount/Serving % Daily Value

Carbs

59 grams

21%

Fiber

9 grams

32%

Fat

5 grams

25%