Stuffed Eggplant Parmesan

This Stuffed Eggplant Parmesan isn’t just a recipe in our house; it’s an event. The first time I made it, I was looking for a twist on the classic, something a bit more substantial and, dare I say, elegant. My family, initially skeptical of “another eggplant dish,” were completely won over. The creamy, herb-infused ricotta filling nestled within tender, roasted eggplant shells, all smothered in rich marinara and molten mozzarella – it was a revelation. My eldest, usually a staunch meat-lover, asked for seconds, and my partner declared it “restaurant-worthy.” Since then, it’s become a requested favorite for special occasions and cozy Sunday dinners alike. It’s a labor of love, no doubt, but every bite, bursting with comforting Italian flavors, makes the effort entirely worthwhile. The aroma alone, as it bakes to golden, bubbly perfection, is enough to gather everyone around the kitchen, eagerly anticipating the feast to come.

Ingredients

• Large Globe Eggplants (2, about 1.5 lbs each): The star of our show, providing sturdy “boats” for the delicious filling. Look for firm, glossy eggplants heavy for their size.
• Olive Oil (1/2 cup, divided, plus more for drizzling): Extra virgin for the best flavor, used for roasting the eggplant and sautéing.
• Kosher Salt (to taste, plus 1 tablespoon for sweating eggplant): Essential for seasoning and for drawing out excess moisture from the eggplant.
• Freshly Ground Black Pepper (to taste): Adds a subtle kick and depth of flavor.
• Yellow Onion (1 medium, finely chopped): Forms the aromatic base for our filling.
• Garlic (4 cloves, minced): Adds a pungent, savory note that’s crucial to Italian cooking.
• Whole Milk Ricotta Cheese (30 oz / approx. 850g): The creamy heart of our stuffing. Good quality ricotta makes a big difference.
• Fresh Spinach (10 oz / approx. 280g, chopped): Adds nutrients, color, and a mild earthy flavor to the filling. You can use frozen, thawed and squeezed dry.
• Grated Parmesan Cheese (1 cup / approx. 100g, freshly grated, divided): For a salty, umami punch in the filling and on top.
• Fresh Mozzarella Cheese (1 lb / approx. 450g, torn or sliced): For that irresistible, gooey, cheesy topping.
• Large Egg (1, lightly beaten): Acts as a binder for the ricotta filling.
• Fresh Basil (1/2 cup, chopped, plus more for garnish): Brings a bright, peppery, and sweet aroma.
• Fresh Parsley (1/4 cup, chopped): Adds a clean, herbaceous note.
• Italian Seasoning (1 teaspoon): A convenient blend of dried herbs that complements the fresh ones.
• Red Pepper Flakes (1/4 teaspoon, optional): For a touch of warmth, adjust to your preference.
• Your Favorite Marinara Sauce (4 cups / approx. 950ml): Use a good quality store-bought sauce or your best homemade recipe.
• Panko Breadcrumbs (1/4 cup, optional for topping): For an extra crispy golden crust on top.

Instructions

1. Prepare the Eggplant:
   • Preheat your oven to 400°F (200°C).
   • Wash the eggplants. Trim off the stem ends. Slice the eggplants in half lengthwise.
   • Using a spoon or a paring knife, carefully scoop out the flesh from each eggplant half, leaving about a 1/2-inch thick shell. Be cautious not to puncture the skin.
   • Chop the scooped-out eggplant flesh into small, 1/2-inch cubes. Set aside.
   • Sprinkle the inside of the eggplant shells generously with about 1 tablespoon of kosher salt. Place them cut-side down on a wire rack set over a baking sheet (or on paper towels) and let them “sweat” for at least 30 minutes. This draws out excess moisture and some bitterness.
   • After 30 minutes, pat the eggplant shells thoroughly dry with paper towels, removing the salt and moisture.
   • Brush the inside and cut edges of the eggplant shells with about 2 tablespoons of olive oil. Place them cut-side up on a large baking sheet. Roast for 20-25 minutes, or until they are just tender and slightly softened. Remove from oven and set aside. Keep the oven on.
2. Prepare the Filling:
   • While the eggplant shells are roasting (or sweating), heat 2 tablespoons of olive oil in a large skillet over medium heat.
   • Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
   • Add the minced garlic and the reserved chopped eggplant flesh to the skillet. Season with a pinch of salt and pepper. Cook, stirring occasionally, for about 10-15 minutes, until the eggplant is tender and lightly browned. If the pan gets too dry, add a tablespoon or two of water or more olive oil.
   • Add the chopped fresh spinach to the skillet and cook until it wilts down completely, about 2-3 minutes. If using frozen spinach, ensure it’s thawed and squeezed very dry before adding.
   • Remove the skillet from the heat and let the vegetable mixture cool slightly for about 10-15 minutes. This prevents the egg from cooking when added.
3. Combine the Filling Ingredients:
   • In a large mixing bowl, combine the whole milk ricotta cheese, 3/4 cup of the grated Parmesan cheese, the beaten egg, chopped fresh basil, chopped fresh parsley, Italian seasoning, and optional red pepper flakes.
   • Add the cooled cooked vegetable mixture (onion, garlic, eggplant, spinach) to the ricotta mixture. Stir gently but thoroughly until everything is well combined. Taste and adjust seasoning with salt and pepper if necessary.
4. Stuff and Assemble the Eggplant:
   • Spread about 1 cup of marinara sauce evenly over the bottom of a large baking dish (a 9×13 inch dish or similar, large enough to hold the eggplant shells snugly).
   • Carefully spoon the ricotta filling mixture evenly into the pre-roasted eggplant shells, mounding it slightly.
   • Arrange the stuffed eggplant shells in the prepared baking dish on top of the sauce.
   • Spoon the remaining 3 cups of marinara sauce over and around the stuffed eggplants, ensuring they are well-covered but the top of the filling is still visible.
   • Top generously with the torn or sliced fresh mozzarella cheese, distributing it evenly over the eggplants.
   • Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the mozzarella.
   • If using, sprinkle the Panko breadcrumbs over the top for added crunch. Drizzle very lightly with a bit more olive oil (this helps the breadcrumbs brown).
5. Bake the Stuffed Eggplant Parmesan:
   • Transfer the baking dish to the preheated 400°F (200°C) oven.
   • Bake for 30-40 minutes, or until the sauce is bubbly, the cheese is melted, golden brown, and slightly crusty, and the filling is heated through. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
6. Rest and Serve:
   • Once baked, remove the Stuffed Eggplant Parmesan from the oven. Let it rest for at least 10-15 minutes before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve.
   • Garnish generously with fresh chopped basil before serving.

Nutrition Facts

• Servings: 4 (serving size is one stuffed eggplant half)
• Calories per serving: Approximately 650-750 kcal (This is an estimate and can vary based on specific ingredients and portion sizes).
• Protein: Rich in protein, primarily from the ricotta, mozzarella, and Parmesan cheeses, contributing to satiety and muscle maintenance.
• Fiber: Good source of dietary fiber from the eggplant and spinach, aiding digestion and promoting fullness.
• Fat: Contains fats from olive oil and cheeses; choose part-skim cheeses if you’re looking to reduce fat content, though full-fat offers richer flavor.
• Sodium: Can be high in sodium depending on the salt added and the marinara sauce and cheeses used. Opt for low-sodium marinara and be mindful of added salt if this is a concern.
• Vitamins & Minerals: Provides various vitamins and minerals, including Vitamin A, Vitamin C, Calcium, and Iron, particularly from the spinach and eggplant.

Preparation Time

• Active Preparation Time: Approximately 45-60 minutes (includes chopping vegetables, scooping eggplant, mixing filling, and assembling).
• Eggplant Sweating Time: 30 minutes (passive time).
• Cooking Time: Approximately 55-65 minutes (20-25 minutes for initial eggplant roasting + 30-40 minutes for final baking).
• Resting Time: 10-15 minutes (essential for the dish to set).
• Total Time: Roughly 2 hours to 2 hours 30 minutes from start to finish, including passive times. This dish is a bit of a project but well worth the effort for a truly satisfying meal.

How to Serve

Stuffed Eggplant Parmesan is a hearty and flavorful main course that pairs beautifully with a variety of accompaniments. Here are some serving suggestions:

• With Pasta:
  • Serve alongside a simple pasta like spaghetti aglio e olio (garlic and oil) or a lightly dressed linguine. The pasta can help soak up any extra delicious marinara sauce.
• With Bread:
  • Crusty Italian bread or garlic bread is a must for mopping up the rich sauce and cheesy goodness.
  • Focaccia, plain or herbed, also makes an excellent companion.
• With a Fresh Salad:
  • A crisp green salad with a light vinaigrette dressing (lemon or balsamic) provides a refreshing contrast to the richness of the eggplant parmesan. Think arugula, mixed greens, or a simple Caesar salad.
  • A Caprese salad (tomatoes, fresh mozzarella, basil) would also complement the Italian flavors beautifully.
• With Roasted Vegetables:
  • If you want to double down on veggies, serve with a side of simple roasted asparagus, broccoli rabe, or zucchini.
• As a Standalone Dish:
  • Given its richness and satisfying nature, it can certainly be served on its own, especially for a lighter meal or for those who prefer to focus solely on the star dish.
• Garnish:
  • Always finish with a generous sprinkle of fresh chopped basil or parsley just before serving for a burst of freshness and color.
  • A drizzle of high-quality extra virgin olive oil over the top can also enhance the flavors.
  • Offer extra grated Parmesan cheese at the table.

When serving, use a large spatula to carefully lift each stuffed eggplant half onto a plate, trying to keep the filling intact and scooping up some of the surrounding sauce.

Additional Tips

1. Choose Your Eggplants Wisely: Look for firm, smooth, glossy eggplants that feel heavy for their size. Avoid any with soft spots, blemishes, or wrinkled skin. Medium to large globe eggplants work best for this recipe as they provide ample space for stuffing.
2. Don’t Skip Sweating the Eggplant: Salting the eggplant shells and letting them sweat draws out excess moisture and some of the natural bitterness. This step is crucial for a better texture (less watery) and flavor in the final dish.
3. Quality of Marinara Sauce Matters: Since the marinara sauce plays a significant role in the overall flavor, use a high-quality store-bought version or, even better, your favorite homemade marinara sauce. A robust, flavorful sauce will elevate the entire dish.
4. Fresh Herbs Make a Difference: While dried Italian seasoning is used, incorporating fresh basil and parsley into the filling and as a garnish significantly brightens the flavors. Don’t underestimate the power of fresh herbs!
5. Cool the Sautéed Vegetables: Ensure the cooked eggplant, onion, and spinach mixture has cooled down sufficiently before adding it to the ricotta and egg. If it’s too hot, it can start to cook the egg prematurely, affecting the texture of the filling.
6. Don’t Overstuff: While it’s tempting to pack in as much filling as possible, avoid overstuffing the eggplant shells. Mound it gently; otherwise, the filling might spill out too much during baking.
7. Resting is Key: Allowing the Stuffed Eggplant Parmesan to rest for at least 10-15 minutes after baking is crucial. This helps the cheese and filling to set, making it easier to slice and serve, and allows the flavors to meld beautifully.
8. Make-Ahead Potential: You can assemble the entire dish a day in advance. Prepare it up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove it from the fridge about 30-45 minutes beforehand to come to room temperature, then bake as directed, possibly adding 10-15 extra minutes to the baking time since it’s starting cold.

FAQ Section

Q1: Can I make this Stuffed Eggplant Parmesan gluten-free?
A1: Absolutely! The main gluten component would be the optional Panko breadcrumbs. Simply omit them or substitute with gluten-free breadcrumbs. Ensure your marinara sauce is also certified gluten-free if you have celiac disease or a severe intolerance. The rest of the ingredients are naturally gluten-free.

Q2: Can this recipe be made vegan?
A2: Yes, with a few substitutions. For the ricotta, use a good quality store-bought vegan ricotta alternative (often cashew or tofu-based) or make your own. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. Use your favorite vegan mozzarella and parmesan cheese shreds. Ensure your marinara sauce is also vegan.

Q3: Why is my eggplant sometimes bitter, and how can I avoid it?
A3: Eggplant can sometimes have a slightly bitter taste due to compounds called alkaloids. Salting the eggplant (the “sweating” process described in the recipe) helps draw out these compounds along with excess moisture, significantly reducing bitterness. Choosing younger, smaller eggplants can also help, as they tend to be less bitter than older, larger ones.

Q4: How do I store and reheat leftovers?
A4: Store leftover Stuffed Eggplant Parmesan in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can place individual portions in a microwave-safe dish and heat until warmed through, or for best results, reheat in an oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is bubbly again. Covering with foil can prevent it from drying out.

Q5: Can I use different types of eggplant for this recipe?
A5: While globe eggplants are ideal due to their size and shape for creating “boats,” you could adapt the recipe for other varieties. For example, with long, slender Japanese or Chinese eggplants, you might slice them thicker, roast, and then layer the filling and sauce on top, more like a deconstructed version, or try to carefully hollow them. The cooking time for the eggplant itself might need adjustment based on size and thickness.

Q6: Is it necessary to peel the eggplant?
A6: No, it’s not necessary to peel the eggplant for this recipe. The skin becomes tender during roasting and baking and helps the eggplant shells hold their shape. Plus, the skin contains beneficial nutrients and fiber. However, if you have a strong aversion to eggplant skin, you could peel it, but the shells might be more delicate.

Q7: My filling seems a bit too wet. What can I do?
A7: If your filling seems too wet, it might be due to excess moisture from the spinach (if not squeezed dry enough) or the ricotta. To prevent this, ensure frozen spinach is thoroughly thawed and squeezed of all excess water. If using fresh spinach, make sure it’s well-wilted and any released liquid is drained. You can also let your ricotta drain in a cheesecloth-lined sieve for an hour or so before using if it seems particularly watery. If the filling is already mixed and seems too wet, you can stir in a tablespoon or two of plain breadcrumbs (or gluten-free breadcrumbs) to help absorb some moisture.

Q8: Can I freeze Stuffed Eggplant Parmesan?
A8: Yes, you can freeze Stuffed Eggplant Parmesan. It’s best frozen after baking and cooling completely. Wrap individual portions or the entire dish tightly in plastic wrap, then in aluminum foil, or place in freezer-safe containers. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake in a 350°F (175°C) oven, covered with foil, for 20-30 minutes, then uncovered for another 10-15 minutes until heated through and bubbly. Note that the texture of eggplant can change slightly after freezing and thawing, becoming a bit softer, but it will still be delicious.