Baked Stuffed Eggplant Recipe

Halve and sweat

Preheat oven to 375°F (190°C). Trim stem ends from the eggplants and cut them lengthwise into two halves. Using a sharp knife, score the flesh in a diamond pattern being careful not to pierce the skin. Sprinkle cut surfaces with the kosher salt and place cut-side down on a rack or tray for 20–30 minutes to draw out bitterness and moisture. Pat dry with paper towels.

Roast shells

Brush the cut sides lightly with 1 tablespoon extra-virgin olive oil. Place eggplant halves cut-side up on a baking sheet lined with parchment and roast 20–25 minutes until flesh is tender but not collapsing. Remove from oven and let cool until you can handle them.

Scoop flesh

Spoon or scoop out the softened flesh leaving about a 1/2-inch thick shell to maintain structure. Reserve the scooped flesh in a bowl. Chop any large pieces so they are roughly uniform. Set shells aside on a prepared baking dish or tray.

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

If using sausage, add it now, breaking into small pieces and cook until browned and cooked through, about 5–7 minutes. If not using meat, proceed to next step.

Add the reserved chopped eggplant flesh to the skillet and cook, stirring occasionally, until most moisture evaporates and mixture concentrates, about 6–8 minutes. Season mixture lightly with 1/4 tsp black pepper and 1/4 tsp salt.

Transfer the cooked mixture to a bowl and allow to cool slightly. Stir in the ricotta, 1/2 cup mozzarella (for the filling), 1/2 cup grated Parmesan, the egg, chopped basil, dried oregano, remaining 1/4 tsp black pepper, and red pepper flakes if using. Taste and adjust seasoning with salt and pepper if needed. The mixture should be moist but hold together; if too loose, add 2–3 tablespoons breadcrumbs or more Parmesan.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Stir in the crushed tomatoes and tomato paste.

Season with 3/4 tsp salt, 1/2 tsp sugar (optional), and simmer gently 8–10 minutes to thicken, stirring occasionally. Stir in torn basil leaves at the end and remove from heat.

Reduce oven to 350°F (175°C). Spoon a thin layer (about 2–3 tablespoons) of tomato sauce into the bottom of a baking dish large enough to hold the eggplant halves snugly (about 9x13 or similar).

Fill each eggplant shell generously with the ricotta mixture, packing it slightly and mounding a bit so filling fills the cavity.

Spoon remaining tomato sauce over and around the stuffed eggplants, covering exposed filling lightly. Top each filled half with the remaining mozzarella (about 1 cup total distributed) and sprinkle additional Parmesan over the top (about 2 tablespoons). Drizzle 1 teaspoon olive oil over tops if desired.

Bake uncovered for 20–25 minutes until cheese is melted and bubbling and filling is heated through. For a golden top, switch oven to broil for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped parsley and extra torn basil over the top. Serve hot, spooning any pan sauce over the eggplants. Offer extra grated Parmesan at the table.