Baked Stuffed Eggplants with Mozzarella is a dish that beautifully combines the bold flavors of Mediterranean cuisine. This recipe showcases the humble eggplant, transforming it into a delicious and satisfying meal that is as healthy as it is hearty. The dish features roasted eggplants stuffed with a savory mix of sautéed vegetables, topped with melted mozzarella for a gooey, golden finish.

Eggplants, also known as aubergines, are a staple ingredient in many cuisines, from Italian to Middle Eastern. Their versatility makes them a fantastic base for various fillings, allowing them to absorb and highlight the flavors of accompanying ingredients. In this recipe, the eggplants are paired with a flavorful medley of onions, bell peppers, garlic, and tomatoes, seasoned with salt and black pepper to enhance their natural taste. The addition of mozzarella cheese provides a creamy, satisfying contrast to the earthy vegetables.

This dish is perfect for any occasion. Whether you’re hosting a dinner party, looking for a meatless main course, or simply seeking a comforting meal to enjoy with family, Baked Stuffed Eggplants with Mozzarella delivers every time. Let’s explore how to create this timeless dish step by step.

Full Recipe:

Ingredients

For the Baked Stuffed Eggplants:

• 2 medium eggplants
• 1 teaspoon salt (for salting the eggplants)
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 3 cloves of garlic, minced
• 1 medium tomato, diced
• 1 teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese

Prep Time

• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 10 minutes

Servings

Serves 4

Calories per Serving

Approximately 280 kcal

Instructions

Step 1: Prepare the Eggplants

1. Wash the eggplants and slice them in half lengthwise. Using a spoon, scoop out the flesh, leaving a 1 cm (½ inch) border around the edges to create a boat shape.
2. Sprinkle the hollowed eggplants with 1 teaspoon of salt and let them sit for 20 minutes to draw out excess moisture and bitterness.
3. After 20 minutes, rinse the eggplants under cold water and pat them dry with a paper towel.

Step 2: Prepare the Filling

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Stir in the diced green bell pepper and cook for another 3 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the diced tomato, season with black pepper and ½ teaspoon of salt, and cook for 5-7 minutes until the vegetables are soft and the mixture is well combined.

Step 3: Assemble the Stuffed Eggplants

1. Preheat your oven to 200°C (390°F).
2. Place the hollowed eggplants on a baking dish lined with parchment paper.
3. Fill each eggplant boat with the prepared vegetable mixture, pressing it down gently to pack the filling.
4. Top each stuffed eggplant with a generous amount of shredded mozzarella cheese.

Step 4: Bake the Eggplants

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 5: Serve and Enjoy

1. Let the stuffed eggplants cool for 5 minutes before serving.
2. Garnish with fresh herbs like parsley or basil if desired, and serve warm.

Why This Recipe Is Timeless

The appeal of Baked Stuffed Eggplants with Mozzarella lies in its simplicity and adaptability. This dish has been enjoyed for generations in various forms across the Mediterranean region, where eggplants are a culinary cornerstone. Its combination of basic, wholesome ingredients and bold, complementary flavors ensures it remains a beloved classic.

Eggplants have a rich, meaty texture that makes them an excellent meat substitute in vegetarian dishes. When paired with the creamy, melted mozzarella, the result is a hearty and satisfying meal that even meat lovers will appreciate. The savory vegetable filling, infused with garlic and tomato, delivers a robust depth of flavor, making each bite a harmonious blend of textures and tastes.

This recipe is also incredibly versatile. You can modify the filling by adding other vegetables, grains like quinoa, or even cooked ground meat for a more protein-packed version. Whether you stick to the classic or put your spin on it, this dish will never fail to impress.

Nutrition Facts (Per Serving)

• Calories: 280 kcal
• Protein: 11g
• Carbohydrates: 20g
• Fats: 18g
• Fiber: 6g
• Sugar: 6g
• Sodium: 450mg

Frequently Asked Questions (FAQs)

Q1: Can I prepare this dish ahead of time?
Yes, you can prepare the stuffed eggplants in advance. Assemble the eggplants with the filling, cover them, and store in the refrigerator for up to 24 hours. When ready to bake, simply top with cheese and bake as directed.

Q2: Can I use a different type of cheese?
Absolutely! While mozzarella provides a creamy, gooey texture, you can also use cheddar, gouda, or even a mix of cheeses for a more complex flavor profile.

Q3: How can I make this dish vegan?
To make a vegan version, replace the mozzarella cheese with your favorite plant-based cheese and ensure the filling is free of any animal products.

Q4: What sides pair well with this dish?
Stuffed eggplants are great on their own but pair beautifully with a side of couscous, rice, or a fresh green salad.

Tips for Making the Perfect Stuffed Eggplants

1. Don’t skip salting the eggplants: This step helps reduce bitterness and improves their texture.
2. Customize the filling: Add other vegetables like zucchini or mushrooms, or include herbs such as oregano or thyme for extra flavor.
3. Ensure even cooking: Covering the dish with foil during the initial baking ensures the eggplants cook through without drying out.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Stuffed eggplants can be frozen for up to 2 months. To freeze, allow them to cool completely, wrap each one tightly in plastic wrap, and place in a freezer-safe container.
• Reheating: Reheat in the oven at 180°C (350°F) until warmed through. If frozen, thaw in the refrigerator overnight before reheating.

Conclusion

Baked Stuffed Eggplants with Mozzarella is a dish that celebrates the simplicity and richness of Mediterranean cuisine. It transforms everyday ingredients into a meal that is both comforting and elegant. Each bite offers a perfect balance of creamy cheese, savory vegetables, and tender eggplant, making this dish an instant favorite for any occasion.

This recipe not only satisfies your taste buds but also provides a wholesome, nutrient-rich meal. Its timeless appeal lies in its versatility, ease of preparation, and the way it brings people together around the table. Whether you’re a seasoned cook or a kitchen novice, this dish is guaranteed to impress and become a staple in your recipe collection.

So, next time you’re looking for a dish that’s equal parts comforting and sophisticated, reach for this Baked Stuffed Eggplants with Mozzarella recipe. It’s a meal you’ll come back to time and time again, for its flavors, its versatility, and the joy it brings to your table.