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
Keyword Caprese Stuffed Roasted Eggplant
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Sunday Supper
9x13" baking dish
1largeeggplantor 2 smaller eggplants
2largebeefsteak tomatoeshalved and sliced
4 ¾oz.mozzarella cheesenot soft burrata, but mozzarella slices
Optional for serving
toasted pine nuts
fresh basil leaves
grated Parmesan cheese
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.
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.