Stuffed Eggplant (Melanzane Ripiene) 🍆🧀


 

This Italian-inspired stuffed eggplant is packed with a savory, cheesy filling and baked until golden and bubbly. A perfect vegetarian main or hearty side dish that’s easy, flavorful, and impressive!

Why You’ll Love This Recipe ❤️

✅ Rich, cheesy, and satisfying – Even meat lovers will enjoy it!
✅ Versatile filling – Customize with your favorite ingredients.
✅ Great for meal prep – Tastes even better the next day.
✅ Naturally gluten-free – Uses breadcrumbs or almond flour as a binder.


Ingredients You’ll Need 🛒

For the Eggplant:

  • 2 medium eggplants (halved lengthwise)

  • 2 tbsp olive oil

  • ½ tsp salt

  • ½ tsp black pepper

For the Filling:

  • 1 tbsp olive oil

  • ½ onion, finely diced

  • 3 garlic cloves, minced

  • 1 cup (150g) cherry tomatoes, diced

  • 1 tsp dried oregano

  • ½ tsp red pepper flakes (optional)

  • 1 cup (100g) breadcrumbs (or almond flour for GF)

  • 1 cup (100g) grated Parmesan cheese

  • 1 cup (120g) shredded mozzarella

  • 1 egg (optional, for binding)

  • Fresh basil or parsley, chopped



Step-by-Step Instructions 👩‍🍳