Stuffed Eggplant with Ricotta and Herbs
This Stuffed Eggplant with Ricotta and Herbs is a wholesome Mediterranean-inspired dish featuring tender roasted eggplant halves filled with a creamy ricotta, Parmesan, fresh herb, and spinach mixture, then baked until golden and bubbly. Finished with juicy cherry tomatoes and fresh basil, it’s a comforting vegetarian meal that’s packed with flavor and surprisingly easy to make.
Perfect for weeknight dinners, elegant entertaining, or meal prep, this recipe pairs beautifully with a crisp salad or warm crusty bread.
Recipe Details
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Eggplant
2 medium eggplants, halved lengthwise
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
Ricotta Filling
1½ cups whole milk ricotta cheese
½ cup grated Parmesan cheese
1 cup fresh baby spinach, finely chopped
2 garlic cloves, minced
1 large egg
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
½ teaspoon lemon zest
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
Toppings
1 cup cherry tomatoes, halved
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Garnishes
Fresh basil leaves
Chopped parsley
Lemon wedges
Extra Parmesan cheese
Drizzle of extra virgin olive oil
Instructions
Step 1: Prepare the Eggplant
Preheat the oven to 400°F (200°C).
Using a sharp knife, score the flesh of each eggplant half in a crisscross pattern without cutting through the skin.
Brush with olive oil and season with:
Italian seasoning
Garlic powder
Salt
Black pepper
Place cut-side up on a baking sheet.
Roast for 25 minutes, until the flesh is tender.
Step 2: Prepare the Filling
Allow the roasted eggplant to cool slightly.
Carefully scoop out some of the flesh, leaving about a ½-inch border to create sturdy shells.
Chop the removed eggplant flesh.
In a large bowl, combine:
Ricotta cheese
Parmesan cheese
Chopped spinach
Chopped roasted eggplant
Garlic
Egg
Parsley
Basil
Oregano
Lemon zest
Salt
Black pepper
Red pepper flakes (if using)
Mix until well combined.
Step 3: Fill the Eggplants
Divide the ricotta mixture evenly among the eggplant shells.
Top with:
Cherry tomatoes
Mozzarella cheese
Parmesan cheese
Step 4: Bake
Return the stuffed eggplants to the oven.
Bake for 15–18 minutes, until the filling is hot and the cheese is melted and lightly golden.
For a browned top, broil for 2–3 minutes at the end of baking.
Step 5: Garnish and Serve
Remove from the oven and let rest for 5 minutes.
Garnish with:
Fresh basil
Chopped parsley
Extra Parmesan
A drizzle of olive oil
Serve with fresh lemon wedges.
Serving Suggestions
Pair this dish with:
Greek salad
Lemon herb couscous
Garlic roasted potatoes
Quinoa pilaf
Warm pita bread
Roasted asparagus
Grilled chicken or salmon for extra proteinÂ
Recipe Notes
Medium eggplants roast more evenly and have fewer seeds.
Whole milk ricotta provides the creamiest texture.
Fresh herbs offer the best flavor, but dried herbs work in a pinch.
Expert Tips
Salt the eggplant halves for 20–30 minutes before roasting if you prefer to reduce any bitterness. Rinse and pat dry before seasoning.
Don’t over-scoop the eggplant flesh—leave enough around the edges to help the shells hold their shape.
Let the stuffed eggplants rest for a few minutes before serving so the filling sets slightly.
Leftovers reheat well, making this an excellent meal-prep option.
Frequently Asked Questions.
Can I use cottage cheese instead of ricotta?
Absolutely. Blended cottage cheese is a great high-protein substitute with a similar creamy texture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or microwave until warmed through.
Nutritional Information
Calories: 345
Protein: 21g
Carbohydrates: 17g
Fiber: 7g
Sugar: 10g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 540mg