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Olivia

Baked Stuffed Eggplant with Cheese

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Baked stuffed eggplant with cheese and fresh parsley for a comforting, easy vegetarian meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 237
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 medium eggplants halved lengthwise
  • 3 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup shredded cheese mozzarella, cheddar, or blend
  • 1 clove garlic minced
  • ¼ cup fresh parsley chopped

Equipment

Baking Dish
Baking Dish
$24.99
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02/01/2026 01:02 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Score the flesh of the eggplants and brush with olive oil.
  3. Season with salt and black pepper.
  4. Place eggplants cut-side up on a baking sheet.
  5. Bake for 25 minutes until the flesh is tender.
  6. Sprinkle garlic and shredded cheese over each eggplant half.
  7. Return to the oven and bake for 10-15 minutes until cheese is melted and lightly golden.
  8. Remove from oven and top with fresh parsley before serving.

Nutrition

Calories: 237kcalCarbohydrates: 15gProtein: 9gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 22mgSodium: 183mgPotassium: 570mgFiber: 7gSugar: 8gVitamin A: 558IUVitamin C: 10mgCalcium: 169mgIron: 1mg

Notes

Scoop out a little flesh for extra space if desired.
Use any melting cheese you like.
Serve warm or at room temperature.

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