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Ina Garten Stuffed Eggplant

Ina Garten Stuffed Eggplant
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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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-stuffed-eggplant/