These Roasted Stuffed Eggplants with Parmesan are a savory, flavorful, and nutritious dish, packed with roasted vegetables, aromatic spices, and a cheesy topping. This dish is low-carb, vegetarian, and bursting with Mediterranean flavors.
Preparation Time
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 3-4
Ingredients
For the Roasted Eggplants
- 3 eggplants
- 3 tbsp olive oil
- 1 tsp paprika
- Black pepper, to taste
- Oregano, to taste
- 2 cloves garlic, minced
- Salt, to taste
For the Vegetable Filling
- 1 onion, finely chopped
- 1 tbsp olive oil (for frying)
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 mushrooms, finely chopped
- Salt, to taste
- Paprika, to taste
For Topping
- Parmesan cheese, grated
Directions
1. Prepare and Roast the Eggplants
- Preheat oven to 180°C (350°F).
- Cut the eggplants in half lengthwise and score the flesh with a knife.
- Drizzle with olive oil, then sprinkle with paprika, black pepper, oregano, minced garlic, and salt.
- Place on a baking tray and roast for 20-25 minutes, until soft.
2. Prepare the Filling
- In a pan, heat 1 tbsp olive oil over medium heat.
- Sauté onion until translucent.
- Add red and green peppers, cook for 2-3 minutes.
- Stir in mushrooms, salt, and paprika, and cook for another 3-4 minutes.
3. Assemble and Bake
- Scoop out some of the softened eggplant flesh, mix it with the vegetable filling.
- Fill the roasted eggplants with the vegetable mixture.
- Sprinkle generously with Parmesan cheese.
- Bake for 10 minutes at 180°C (350°F) until cheese is melted and golden.
4. Serve
Advertisement
- Enjoy warm as a main dish or side.
- Garnish with fresh herbs like parsley or basil.
Serving Suggestions
- Pair with a fresh green salad.
- Serve with garlic yogurt sauce or tzatziki.
- Enjoy as a side with grilled chicken or fish.
Cooking Tips
- For extra flavor, add chili flakes or cumin.
- For a vegan version, replace Parmesan with nutritional yeast or vegan cheese.
- For more protein, add cooked lentils or chickpeas to the filling.
Nutritional Benefits
- Rich in fiber and antioxidants from eggplant and peppers.
- Good source of protein and calcium from Parmesan.
- Low in carbs and high in vitamins.
Dietary Information
- Vegetarian-friendly
- Gluten-free
- Can be made vegan with dairy-free cheese.
Nutritional Facts (Per Serving, Approx.)
- Calories: 220
- Protein: 7g
- Carbohydrates: 18g
- Fat: 12g
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 1 month; thaw and reheat before serving.
- Reheating: Warm in the oven at 160°C (320°F) for 10 minutes.
Why You’ll Love This Recipe
✔ Healthy and nutritious
✔ Easy to make and customizable
✔ Packed with Mediterranean flavors
✔ Perfect as a side or main dish
Conclusion
These Roasted Stuffed Eggplants with Parmesan are a simple yet delicious dish, combining smoky roasted eggplant, sautéed vegetables, and cheesy goodness. Whether you serve them as a main course or a side, they’re a delicious and nutritious choice. Try them today and enjoy a Mediterranean-inspired meal!
Frequently Asked Questions
- Can I use a different cheese? Yes! Try feta, mozzarella, or gouda.
- Can I make this ahead of time? Yes! Assemble and refrigerate, then bake before serving.
- Can I use other vegetables? Absolutely! Zucchini, tomatoes, or spinach work great.
- What can I serve this with? It pairs well with rice, couscous, or quinoa.
- Can I grill instead of baking? Yes! Grill at medium heat for 15-20 minutes.
- How do I make it spicier? Add chili flakes or cayenne pepper.
- Can I use dried herbs instead of fresh? Yes, but use half the amount since dried herbs are stronger.
- What if I don’t have Parmesan? Use cheddar or nutritional yeast instead.
- Can I freeze leftovers? Yes, but the texture may soften slightly after thawing.
- How do I prevent soggy eggplants? Salt the cut eggplants and let them sit for 15 minutes before roasting.
Roasted Stuffed Eggplants with Parmesan
Recipe card for Roasted Stuffed Eggplants with Parmesan.
Ingredients
Method
Preparation
- Preheat oven to 180°C (350°F).
- Cut the eggplants in half lengthwise and score the flesh with a knife.
- Drizzle with olive oil, then sprinkle with paprika, black pepper, oregano, minced garlic, and salt.
- Place on a baking tray and roast for 20-25 minutes, until soft.
- In a pan, heat 1 tbsp olive oil over medium heat.
- Sauté onion until translucent.
- Add red and green peppers, cook for 2-3 minutes.
- Stir in mushrooms, salt, and paprika, and cook for another 3-4 minutes.
- Scoop out some of the softened eggplant flesh, mix it with the vegetable filling.
- Fill the roasted eggplants with the vegetable mixture.
- Sprinkle generously with Parmesan cheese.
- Bake for 10 minutes at 180°C (350°F) until cheese is melted and golden.
- Enjoy warm as a main dish or side.
- Garnish with fresh herbs like parsley or basil.