These baked stuffed aubergines are made without frying or meat, beautifully light and golden: for just a couple of euros, dinner is ready!
These baked stuffed aubergines are made without frying or meat, beautifully light and golden: for just a couple of euros, dinner is ready!
Baked stuffed eggplant is a simple, rustic, and incredibly flavorful dish, perfect as a vegetarian main course, a hearty appetizer, or a hearty side dish. This meatless version uses halved eggplants, pre-baked them, hollowed out, and then stuffed with a golden filling made with eggplant pulp, breadcrumbs, grated cheese, parsley, and herbs.
The result is incredibly inviting: the skin stays whole and soft, while the filling becomes firm, moist inside, and slightly gratinated on the surface. It’s a perfect recipe for using eggplant in a different way than usual, without frying or complicated preparation.
You can serve them hot, warm, or even at room temperature. They’re delicious on their own, but also paired with a fresh salad or a light yogurt sauce.
Baked Stuffed Eggplant with Breadcrumbs and Cheese: No Frying, No Meat
Times
Preparation: 25 minutes
First cooking of the aubergines: 25 minutes
Final cooking time: 20-25 minutes
Total time: approximately 1 hour and 10 minutes
Portions
4 servings
Nutritional values
Per serving
Calories: approximately 230 kcal
Protein: about 9 g
Carbohydrates: about 24 g
Fat: about 11 g
Per 100 g
Calories: approximately 105 kcal
Protein: about 4 g
Carbohydrates: about 11 g
Fat: about 5 g
The values change based on the quantity of oil, bread and cheese used.
Ingredients
4 medium aubergines
120 g of breadcrumbs
or coarse breadcrumbs
60 g of grated
Parmesan, Grana or Pecorino cheese
1 egg , optional but useful for binding
1 clove of garlic
1 bunch of parsley
4-5 basil leaves , optional
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Optional
80 g of provola or dry mozzarella, cut into cubes
2 tablespoons of breadcrumbs for gratinating
Chopped cherry tomatoes to taste , for a moister filling
Preparation
1. Prepare the aubergines
Wash the aubergines , dry them and cut them in half lengthwise, leaving the stalk on if you want to achieve an effect more similar to the one in the photo.
Score the pulp with small cuts, without piercing the peel.
2. First cooking
Arrange the aubergines on a baking tray lined with baking paper.
Add a drizzle of extra virgin olive oil and a pinch of salt.
Cook in a fan oven at 190°C for about 25 minutes , until the pulp becomes soft.
3. Empty the aubergines
Let the aubergines cool.
Using a spoon, gently remove the pulp, leaving a thin edge near the peel.
Chop the pulp with a knife and transfer it to a bowl.
4. Prepare the filling
Add the breadcrumbs , grated cheese , chopped garlic , parsley , basil, pepper and a little salt to the pulp.
Add the egg if you want a thicker filling.
Mix well until the mixture is soft but malleable. If it’s too dry, add a drizzle of oil or a tablespoon of water. If it’s too soft, add a little breadcrumbs or breadcrumbs.
5. Stuff
Fill the eggplant boats with the mixture, compacting it slightly.
Sprinkle the surface with a little breadcrumbs and a drizzle of oil for a more intense golden brown.
6. Final cooking
Cook in a fan oven at 190°C for 20-25 minutes , until the aubergines are golden on the surface.
In the last 2-3 minutes you can activate the grill.
7. Servants
Let the aubergines rest for 5 minutes before serving.
They are excellent hot, warm or even cold.
Advice
Don’t make the filling too moist: it should remain soft but firm, so that in the oven it will form a golden and slightly crunchy surface.
For a richer version, add diced provola or dry mozzarella. For a lighter version, skip the egg and use only eggplant pulp, breadcrumbs, cheese, and herbs.
For a more Mediterranean flavor, you can add capers, chopped olives, or a few cherry tomatoes.
Conservation
Baked stuffed aubergines can be stored in the refrigerator for 2 days , stored in an airtight container.
You can reheat them in the oven or in an air fryer for a few minutes, so they will come out drier and more gratinated.
