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Stuffed Eggplant with Tomato and Cheese – Mediterranean Recipes for Dinner

Alright, picture this: warm Mediterranean evenings, the scent of fresh herbs mingling with sun-ripened tomatoes, and a cozy kitchen filled with laughter. That’s the kind of vibe this Stuffed Eggplant with Tomato and Cheese dish brings to your table. The glossy purple eggplants turn tender and juicy, while melty cheese oozes out at the first bite—so satisfying! Honestly, it’s one of those recipes that feels fancy but comes together without any stress. If you’re craving something colorful, wholesome, and absolutely bursting with flavor, I can’t wait for you to dive into this Mediterranean delight!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 medium eggplants (about 1½ pounds each)
2 tablespoons olive oil, plus more for drizzling
1 medium onion, finely chopped
3 cloves garlic, minced
1½ cups cherry tomatoes, halved
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
½ teaspoon red pepper flakes (optional)

How I Make It

Step 1:

First, preheat your oven to 375°F. Slice the eggplants lengthwise in half, then scoop out the flesh, leaving about a ½-inch thick shell. Set the shells aside and finely chop the scooped eggplant flesh—this will be part of our filling.

Step 2:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute—oh, that aroma!

Step 3:

Stir in the chopped eggplant flesh, halved cherry tomatoes, dried oregano, and a pinch of salt and pepper. Cook everything down, stirring occasionally, until the vegetables become tender and the tomatoes release their juices, around 8–10 minutes. If it looks too dry, splash in a tablespoon of water.

Step 4:

Remove the skillet from heat and gently fold in half the mozzarella and all the feta cheese. This mix should be creamy and flavorful. Taste and adjust seasoning if needed, adding the optional red pepper flakes if you like a little kick.

Step 5:

Fill each eggplant shell generously with the veggie and cheese mixture, pressing it down slightly so it holds together. Sprinkle the remaining mozzarella cheese on top and drizzle with a little olive oil to help everything brown beautifully.

Step 6:

Place the stuffed eggplants on a baking sheet lined with parchment paper or foil. Bake for about 25 minutes until the cheese is golden and bubbly, and the eggplant shells are tender but still hold their shape. Finish with a sprinkle of fresh parsley before serving.

Variations & Tips

Replace mozzarella with provolone or gouda for a different melty cheese vibe.
Add cooked ground lamb or beef to the filling for a meaty twist.
Use fresh basil instead of parsley for a sweeter, aromatic finish.
For a gluten-free option, this recipe is naturally grain-free but pair it with a light quinoa salad for a complete meal.
Roast the eggplant shells a little before stuffing to reduce baking time later and deepen the flavor.
If the filling seems watery, cook it a bit longer uncovered to evaporate excess moisture.

How I Like to Serve It

This dish pairs wonderfully with a crisp Greek salad or a side of warm, crusty bread to soak up all those lovely tomato juices. It’s perfect for a relaxed weekend dinner or a Mediterranean-themed dinner party. Serve it with chilled white wine or sparkling water with lemon for a refreshing touch.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes to keep the cheese melty and the eggplant tender.

Closing: This stuffed eggplant recipe always wins me over because it’s simple, vibrant, and delivers those rich Mediterranean flavors in every comforting bite.