The Ina Garten Stuffed Eggplant Recipe is pure comfort food. It’s warm, flavorful, and full of healthy ingredients.
This recipe brings rich taste with simple steps. Each bite has tender eggplant, juicy tomatoes, and tasty herbs.
I love how easy this dish feels to make. It looks fancy but uses simple home ingredients.
The Ina Garten Stuffed Eggplant Recipe is great for dinner, family meals, or even small parties. It’s light, colorful, and packed with flavor.
When I first introduced to
I first found this Ina Garten Stuffed Eggplant Recipe during a cozy weekend. It smelled amazing while baking. My family loved every bite and asked for seconds.
Equipment List
- Baking dish
- Sharp knife
- Spoon
- Mixing bowl
- Skillet
- Oven
Ingredients List
- 2 large eggplants
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tomato, diced
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley
- ½ tsp dried oregano
Step by Step (Preparation)
- Preheat oven to 375°F.
- Cut eggplants in half lengthwise.
- Scoop out the flesh carefully.
- Chop the scooped flesh finely.
- Heat oil in a skillet.
- Add onion and garlic. Cook until soft.
- Add chopped eggplant and tomato.
- Season with salt, pepper, and oregano.
- Stir and cook for 5 minutes.
- Mix in breadcrumbs and cheese.
- Fill eggplant shells with the mixture.
- Place in a baking dish.
- Drizzle olive oil on top.
- Bake for 30 minutes.
- Garnish with parsley before serving.
Recipe Tips
- Choose firm, glossy eggplants.
- Don’t overbake; keep them tender.
- Add chili flakes for spice.
- Use mozzarella for extra cheese pull.
- Serve warm for best taste.
What can you serve with Ina Garten Stuffed Eggplant Recipe
Garlic Bread: Adds a crispy touch and soaks up sauce.
Green Salad: Brings freshness and balance to the dish.
Lemon Rice: Light, citrus flavor pairs well with the savory filling.
Conclusion
The Ina Garten Stuffed Eggplant Recipe is a lovely, simple dish. It’s healthy, easy, and full of taste. Serve it to family or guests for a perfect homemade meal.
Ina Garten Stuffed Eggplant Recipe
Ingredients
- 2 large eggplants
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 tomato diced
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley
- ½ tsp dried oregano
Instructions
- Preheat oven to 375°F.
- Cut eggplants in half lengthwise.
- Scoop out the flesh carefully.
- Chop the scooped flesh finely.
- Heat oil in a skillet.
- Add onion and garlic. Cook until soft.
- Add chopped eggplant and tomato.
- Season with salt, pepper, and oregano.
- Stir and cook for 5 minutes.
- Mix in breadcrumbs and cheese.
- Fill eggplant shells with the mixture.
- Place in a baking dish.
- Drizzle olive oil on top.
- Bake for 30 minutes.
- Garnish with parsley before serving.
Notes
- Choose firm, glossy eggplants.
- Don’t overbake; keep them tender.
- Add chili flakes for spice.
- Use mozzarella for extra cheese pull.
- Serve warm for best taste.
