Ina Garten Stuffed Eggplant: 3 Simple Comfort Layers
Ina Garten Stuffed Eggplant features roasted eggplant halves filled with sautéed vegetables, tomatoes, herbs, breadcrumbs, and Parmesan cheese. The stuffed eggplants bake until tender with a lightly golden topping.
Ingredients
2 large eggplants
3 tablespoons olive oil
1 medium onion diced
1 red bell pepper diced
3 cloves garlic minced
1 cup diced tomatoes
1 cup fresh breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons chopped parsley
2 tablespoons chopped basil
Salt and black pepper
¼ cup vegetable broth optional
Instructions
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Preheat oven to 400°F or 200°C.
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Slice eggplants lengthwise and scoop interior flesh, leaving sturdy shells.
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Brush shells with olive oil and roast for 20 minutes.
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Chop reserved eggplant flesh.
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Heat olive oil in skillet and cook onion until translucent.
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Add bell pepper and garlic, cooking briefly.
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Stir in chopped eggplant and diced tomatoes. Simmer until softened.
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Add breadcrumbs, Parmesan, parsley, and basil. Season with salt and pepper.
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Fill roasted eggplant shells with vegetable mixture.
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Bake for 25 minutes until hot and lightly golden.
Notes
Pre-roasting eggplant shells improves texture and prevents excess moisture during baking.