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Published: Modified: by Isabel Laessig
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My tasty Roasted Eggplant Recipe is roasted eggplant slices stuffed with mozzarella, tomato, and pesto! I’ll show you how to easily roast eggplant in the oven for the best texture and flavor.
Jump to:
- Best Stuffed Eggplant
- Stuffed Eggplant Ingredients
- How to Cut Eggplant
- How to Stuff Eggplant
- How to Roast Eggplant
- Roasted Eggplant Recipe Tips
- Stuffed Eggplant Recipes FAQs
- What to Serve with Eggplant
- Easy Vegetarian Recipes
- Recipe
- Reviews
Best Stuffed Eggplant
If you love Italian dishes like Caprese, this is a perfect recipe for you!
This stuffed and roasted eggplant gets all of its delicious flavors from the basil pesto, mozzarella, and tomato slices. It is so easy to prepare and an amazing meal! I love how light and flavorful it is.
I like to top mine off with toasted pine nuts, parmesan cheese, and fresh basil after baking, too. Every bite is worth savoring. I promise you’ve never had a stuffed eggplant recipe like this one. It is by far one of my favorite Sunday dinner ideas!
Amazing recipe. Turned out beautiful!
Adrienn
Stuffed Eggplant Ingredients
- largeeggplant
- beefsteak tomatoes
- mozzarella cheese slices
- pesto
- olive oil
Optional for serving
- toasted pine nuts
- fresh basil leaves
- grated Parmesan cheese
How to Cut Eggplant
For stuffed eggplant recipes, it’s important to get those perfect slices. You want them cut to the right thickness and you don’t want to cut all of the way through the bottom.
- Set your eggplant on a cutting board. To each side of the eggplant, place a guide: this could be a wooden spoon handle, chopstick, or thick wooden skewer.
- Slice your eggplant without cutting all of the way through – you want it to connect at the bottom of each slice. When your knife hits the guide, that’s when you know to stop cutting.
- Cut the eggplant into slices that are about ¼ inch thick.
TIP—Preheat your oven to 350°F while slicing the eggplant so it will be ready once you’re done preparing it to bake.
How to Stuff Eggplant
Next, you’ll stuff the eggplant with cheese, tomato, and pesto.
- Place pesto in between each slice of eggplant, followed by a slice of beefsteak tomato and a slice of mozzarella cheese.
- Continue stuffing the eggplant slices until each slice is filled with pesto, tomato, and mozzarella.
It was sooo easy and my roommates loved it!
Munira
How to Roast Eggplant
Time to bake! Follow this guide for how to cook eggplant in the oven for the most perfect, delicious, and tender dish:
- Place the stuffed eggplant in a 9 by 13 inch baking dish greased lightly with olive oil. Let it lay almost flat in the dish.
- Drizzle olive oil over the eggplant, and roast at 350°F for 1 hour, until it cooks through and is nicely browned.
- Cut through the bottom of the slices to serve. Sprinkle with pine nuts, fresh basil, and grated Parmesan, if desired.
This was spectacular!
Deborah
Roasted Eggplant Recipe Tips
Oven-roasting is one of the best ways to cook eggplant, but if you’ve never cooked it before, there are a few details to look out for!
- Use the right eggplant: Look for a large eggplant to use in this recipe. The most common variety of American eggplant is generally the perfect kind to use!
- Pick a ripe eggplant: When ripe, this vegetable will be firm and shiny, without any wrinkles or squishy spots.
Stuffed Eggplant Recipes FAQs
What is the secret to cooking eggplant?
The #1 secret to cooking the perfect eggplant is it must be completely cooked through until it’s soft, smooth, and creamy. Always check with a fork and make sure it’s soft and cooked perfectly.
Do you peel eggplant before cooking?
You do not need to peel an eggplant. Especially when slicing the eggplant. The skin adds a nice bite.
What to Serve with Eggplant
- Fresh Vegetable Salad
- Instant Pot French Bread
- Green Bean Almondine
- Foil Packet Potatoes
Easy Vegetarian Recipes
- Vegetarian Enchiladas
- Slow Cooker Vegetarian Chili
- Roasted Vegetables with Cheese Sauce
Recipe
Stuffed Roasted Eggplant Recipe
Isabel Laessig
This stuffed roasted eggplant recipe is as easy as it gets and so delicious! Ready to bake with just 10 minutes of prep, and full of flavor.
4.67 from 15 votes
Print Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Dish
Cuisine American
Servings 4
Calories 402 kcal
Equipment
9×13" baking dish
Ingredients
- 1 large eggplant or 2 smaller eggplants
- 2 large beefsteak tomatoes halved and sliced
- 4 ¾ oz. mozzarella cheese not soft burrata, but mozzarella slices
- ¾ cup pesto
- 2-3 tablespoons olive oil
Optional for serving
- toasted pine nuts
- fresh basil leaves
- grated Parmesan cheese
Cooking Conversions
See our Cooking Conversions Chart for help converting measurements!
Instructions
Preheat oven to 350°F.
Slice 1 large eggplant almost all of the way through into slices that are about ¼-inch thick, leaving them connected near the bottom.
Halve and slice 2 large beefsteak tomatoes.
Place a heaping 1 tsp. or so of pesto in between each slice, followed by a slice of beefsteak tomato and a slice of mozzarella cheese.
Continue stuffing the eggplant slices until each slice is filled with pesto, tomato, and mozzarella.
Place the stuffed eggplant in a 9 by 13 inch baking dish greased with olive oil. Let it lay almost flat in the dish.
Drizzle olive oil over the eggplant.
Roast at 350°F for 1 hour, until it cooks through and is nicely browned.
Cut through the bottom of the slices to serve. Sprinkle with pine nuts, fresh basil, and Parmesan.
Notes
TIP: When slicing the eggplant, place a chopstick, wooden skewer, or wooden spoon to one or both sides as a “guide”. When you’re making your slices, your knife will hit the guide before cutting all of the way through the eggplant.
Nutrition
Calories: 402kcalCarbohydrates: 18gProtein: 12gFat: 32gSaturated Fat: 8gCholesterol: 30mgSodium: 657mgPotassium: 691mgFiber: 6gSugar: 10gVitamin A: 2607IUVitamin C: 26mgCalcium: 272mgIron: 1mg
Keyword eggplant recipes, roasted eggplant, stuffed eggplant, stuffed eggplant recipe, stuffed eggplant recipes
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About Isabel Laessig
Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
» About Me
Reader Interactions
Comments
jo_jo_ba says
Now I REALLY wish our eggplants had grown this summer!
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Cindy Kerschner says
So elegant looking!
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Wendy Klik says
What a gorgeous dish!
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Eileen Gray says
Wow, that is an impressive dish!
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Nettie Moore says
A real show stopper! Nettie
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David Crowley says
What a beautiful vegetable dish!
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Alix P Lindstrom says
Do you think I could make this with marinara sauce instead of pesto?
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Isabel Laessig says
We don’t see why not. Let us know how it turns out.
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Sheena says
Really tasty but i will make slimmer hasselback slices next time as the middle was less cooked and also put a bit more pesto on both sides of the slices. 😋😋😋
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Amand says
Made this for dinner tonight. It was very good but needed a little something. A splash of balsamic vinegar did the trick.Reply
Em Beitel says
Thank you so much, Amand! We’re glad you enjoyed it – and that sounds like an amazing addition!
Reply
