Stuffed Roasted Eggplant Recipe

Sliced roasted eggplant on a white plate with fresh basil leaves

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.

Course Main Dish

Cuisine American

Keyword eggplant recipes, roasted eggplant, stuffed eggplant, stuffed eggplant recipe, stuffed eggplant recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 402kcal

Author Isabel Laessig

Equipment

9x13" 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

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.

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