Go Back
In the world of comfort food, few dishes can rival the satisfaction of a warm, cheesy casserole. Cheesy Stuffed Eggplant Parmesan is a delightful twist on a classic Italian favorite, combining the rich flavors of eggplant with a creamy, cheesy filling and zesty marinara sauce. This dish is not only a feast for the eyes, but it also packs a nutritious punch, making it an excellent choice for vegetarians and anyone looking to incorporate more vegetables into their diet.

Cheesy Stuffed Eggplant Parmesan

Discover the delight of Cheesy Stuffed Eggplant Parmesan, a mouthwatering twist on a classic Italian dish. This recipe combines tender eggplant with a creamy cheese filling and zesty marinara sauce, creating a hearty and nutritious meal perfect for vegetarians and anyone seeking more veggies in their diet. Follow our step-by-step guide to prepare this comforting casserole that’s sure to impress your family and friends, all while enjoying rich flavors and textures.
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

2 cups marinara sauce (homemade or store-bought)

2 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 teaspoon red pepper flakes (optional)

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Olive oil for drizzling

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Eggplants:

    - Preheat your oven to 375°F (190°C).

      - Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the flesh intact to maintain the structure. Dice the scooped-out flesh and set aside.

        Salt the Eggplants:

          - Sprinkle the eggplant halves with salt and let them sit for about 30 minutes. This process will draw out excess moisture and bitterness. After 30 minutes, rinse them under cold water and pat dry with paper towels.

            Cook the Filling:

              - In a skillet over medium heat, add a drizzle of olive oil. Sauté the garlic for about 1 minute until fragrant, then add the diced eggplant flesh and cook for about 5-7 minutes until softened.

                - Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and red pepper flakes (if using).

                  Mix the Cheese Filling:

                    - In a mixing bowl, combine the cooked eggplant mixture with ricotta cheese, 1 cup of mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Add the Italian herbs and mix until well incorporated.

                      Stuff the Eggplants:

                        - Place the halved eggplants into a baking dish, cut side up. Drizzle a little olive oil over each half. Spoon the cheesy filling generously into each eggplant half.

                          Add Marinara Sauce and Cheese:

                            - Pour the marinara sauce over the stuffed eggplants, allowing it to seep into the filling. Sprinkle the remaining mozzarella and Parmesan cheese on top.

                              Bake:

                                - Cover the baking dish with aluminum foil (shiny side up) and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                                  Serve:

                                    - Let the dish cool for about 5 minutes. Garnish with fresh basil leaves. Serve warm as a delightful main course or a hearty side.

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings