Ina Garten Stuffed Eggplant – Savory, Satisfying, and Perfectly Roasted

Looking for a dish that’s both hearty and full of flavor? Ina Garten’s Stuffed Eggplant is the answer. This recipe features tender roasted eggplants filled with a savory mixture of vegetables, herbs, breadcrumbs, and cheese. It’s comforting, elegant, and perfect as a vegetarian main or flavorful side.

What Is Ina Garten’s Stuffed Eggplant?

Ina Garten’s version of stuffed eggplant stays true to her signature style—simple, elevated ingredients with bold flavor. The eggplants are halved, roasted until soft, and filled with a mixture of sautéed onions, tomatoes, garlic, fresh herbs, and crunchy breadcrumbs. A generous topping of Parmesan or feta brings everything together with a golden, melty finish.

Other Ina Garten Recipes

• Barefoot Contessa Easy Parmesan Risotto
• Ina Garten Eggplant Gratin
• Ina Garten’s Eggplant Lasagna
• Ina Garten Roasted Eggplant Caponata

Reasons to Try Ina Garten Stuffed Eggplant

• Rich and savory flavor – The filling is loaded with garlic, herbs, and tomatoes
• Vegetarian-friendly – Perfect for meatless meals without sacrificing satisfaction
• Great as a main or side dish – Works for lunch, dinner, or entertaining
• Roasting brings out the eggplant’s natural sweetness – Delicious and tender
• Can be made ahead – Reheats beautifully
• Customizable with cheeses or grains – Add quinoa or rice if desired
• Impressively rustic and elegant – Great for serving guests

Ingredients Needed to Make Ina Garten Stuffed Eggplant

• 2 medium eggplants, halved lengthwise
• 4 tablespoons olive oil (divided)
• 1 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups cherry tomatoes, halved or 1 cup canned diced tomatoes (drained)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup fresh parsley or basil, chopped
• ½ cup breadcrumbs (preferably panko)
• ½ cup grated Parmesan cheese or crumbled feta
• Optional: pine nuts or chopped walnuts for crunch

Instructions to Prepare Ina Garten Stuffed Eggplant

Step 1: Preheat the Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Prepare and Roast the Eggplant

Brush the cut sides of the halved eggplants with 2 tablespoons of olive oil. Place them cut-side down on the baking sheet and roast for 25–30 minutes until the flesh is tender.

Step 3: Scoop the Flesh

Remove the eggplants from the oven and let them cool slightly. Carefully scoop out most of the flesh, leaving a ½-inch shell. Chop the scooped-out flesh and set aside.

Step 4: Make the Filling

Heat the remaining olive oil in a skillet over medium heat. Sauté the onions for 5–7 minutes until soft. Add garlic and cook for 1 minute. Stir in the chopped eggplant, tomatoes, salt, pepper, and red pepper flakes. Cook until tomatoes soften, about 5 minutes. Remove from heat and stir in breadcrumbs, herbs, and half the cheese.

Step 5: Stuff the Eggplants

Turn the eggplant shells cut-side up on the baking sheet. Fill each with the vegetable mixture. Sprinkle the remaining cheese on top.

Step 6: Bake Until Golden

Return the stuffed eggplants to the oven and bake for 15–20 minutes, until heated through and the cheese is golden and bubbly.

Step 7: Serve Warm

Garnish with extra herbs or a drizzle of olive oil and serve warm.

What to Serve With Ina Garten Stuffed Eggplant

• Mixed greens with lemon vinaigrette – Bright and refreshing
• Garlic toast or rustic bread – Great for scooping up filling
• Quinoa or couscous – For a heartier meal
• Simple cucumber-yogurt salad – Cooling and creamy contrast
• Roasted carrots or zucchini – Adds variety to the plate
• Chilled rosé or sparkling water – Light beverage pairing
• Tahini drizzle or pesto – Adds another layer of flavor

Expert Tips for Mastering the Recipe

• Score the eggplant flesh before roasting – Helps it cook evenly
• Don’t scoop too deep – Leave enough for structure
• Use ripe tomatoes or high-quality canned – For best flavor
• Toast breadcrumbs briefly – Adds extra crunch
• Adjust cheese to taste – Parmesan is savory, feta adds tang
• Add lemon zest or juice – Brightens the whole dish
• Let rest a few minutes before serving – Helps flavors settle

Variations of the Recipe

• Add cooked quinoa or rice to the filling – For more bulk
• Use ricotta or mozzarella instead of Parmesan – For a melty texture
• Include spinach or kale – Boosts nutrition
• Make it spicy – With extra red pepper flakes or harissa
• Add chopped olives or capers – For a briny twist
• Use breadcrumbs mixed with herbs and garlic – Flavor-packed topping
• Top with toasted pine nuts – For crunch and richness

How to Store Leftovers

• Cool completely before storing – Prevents sogginess
• Refrigerate in airtight container – Keeps well for 3–4 days
• Wrap individually for meal prep – Easy to grab and reheat
• Do not freeze – Texture becomes mushy after thawing
• Label and date if storing – For freshness tracking
• Store garnishes separately – Add fresh before serving
• Reheat before serving – Restores flavor and texture

How Do I Reheat Ina Garten Stuffed Eggplant?

• Oven method: Reheat at 350°F for 10–15 minutes, covered loosely with foil
• Microwave: Heat individual halves for 1–2 minutes until warm
• Skillet method: Heat covered with a splash of water over medium heat
• Top with fresh herbs or cheese after reheating – For renewed flavor
• Avoid overcooking – To preserve texture and moisture
• Serve with a squeeze of lemon – Freshens up reheated servings
• Add a dollop of yogurt or drizzle of tahini – Restores richness

Nutritional Value (per serving, based on 4 servings)

• Calories: 260
• Protein: 9g
• Carbohydrates: 22g
• Fat: 16g
• Fiber: 6g
• Sugar: 8g
• Sodium: 380mg

FAQs

What kind of eggplant works best for Ina Garten’s stuffed eggplant?

Medium-sized globe eggplants work best. They’re easy to halve and have a mild flavor that holds up well to roasting and stuffing.

Can I make Ina Garten’s stuffed eggplant ahead of time?

Yes, you can roast and fill the eggplants ahead of time. Store them covered in the refrigerator, then bake just before serving.

How do I prevent the eggplant from becoming soggy?

Scoop out only part of the flesh, and don’t overfill with watery ingredients. Roasting the shells first helps firm them up and adds flavor.

Can I freeze stuffed eggplant?

It’s not recommended, as the texture of the eggplant becomes watery and mushy once thawed. This dish is best enjoyed fresh or refrigerated for a few days.

Final Words

Ina Garten’s Stuffed Eggplant is a delicious and beautiful dish that’s full of Mediterranean flavor. With tender roasted eggplant, garlicky filling, and melted cheese, it’s both wholesome and comforting. Whether you’re cooking for guests or just want a meatless dinner with style, this recipe is a go-to.

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