Small Stuffed Eggplant

Course Main Course

Cuisine American

Keyword baked eggplant halves, cheese stuffed eggplant, small batch eggplant, stuffed eggplant for two

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings 2 servings

Two roasted eggplant halves filled with cheddar, Parmesan, basil, and the cooked eggplant flesh, then baked until golden.

Ingredients

1 medium eggplant (about 1½ pounds)
2 tablespoons olive oil divided
½ teaspoon salt plus ⅛ teaspoon for filling
¼ teaspoon coarsely ground black pepper plus ⅛ teaspoon for filling
¾ cup chopped onions
2 garlic cloves minced
2 cups shredded cheddar cheese
½ cup grated Parmesan cheese
½ teaspoon dried oregano
2 tablespoons chopped fresh basil
1 large egg beaten
Butter to grease baking dish

Directions

Heat the oven to 375°F. Cut the stem off the eggplant and split it in half lengthwise. Brush the cut sides with ½ tablespoon olive oil per half and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
Roast the halves cut side up on a baking sheet for 25 minutes.
Let them cool until you can handle them, and turn the oven down to 350°F. Scoop out the soft flesh, keeping the skins whole, and mince the flesh.
Cook the onions and garlic in the remaining 1 tablespoon olive oil for about 3 minutes in a 10-inch skillet. Add the eggplant flesh and cook for 5 more minutes, then take the pan off the heat.
In a bowl, mix the cheddar, Parmesan, oregano, basil, the extra ⅛ teaspoon each salt and pepper and the beaten egg. Fold in the cooked eggplant mixture.
Fill the two eggplant skins and set them in a buttered 9.5-inch oval or 8x8-inch baking dish.
Bake at 350°F for 40 minutes, until heated through and lightly golden on top.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; eggplant counted as raw eggplant (1½ lb). Brands and portions vary, so use it only as an approximation.