This baked stuffed eggplant is warm, comforting, and built around slow oven cooking. The eggplant softens as it bakes, becoming tender and rich without feeling heavy. Melted cheese fills the center, creating a satisfying contrast to the silky flesh. Everything comes together gently, with no rush or complicated steps. Fresh parsley added at the end keeps the dish balanced and bright. It’s simple, familiar food meant to be enjoyed slowly.
Baked Stuffed Eggplant with Cheese
Baked stuffed eggplant with cheese and fresh parsley for a comforting, easy vegetarian meal.
Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Score the flesh of the eggplants and brush with olive oil.
- Season with salt and black pepper.
- Place eggplants cut-side up on a baking sheet.
- Bake for 25 minutes until the flesh is tender.
- Sprinkle garlic and shredded cheese over each eggplant half.
- Return to the oven and bake for 10-15 minutes until cheese is melted and lightly golden.
- Remove from oven and top with fresh parsley before serving.
Nutrition
Notes
Scoop out a little flesh for extra space if desired.
Use any melting cheese you like.
Serve warm or at room temperature.