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Caprese roasted eggplant recipe on a white platter

Stuffed Roasted Eggplant Recipe

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 Caprese Stuffed Roasted Eggplant
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 402kcal
Author Sunday Supper


  • 9x13" baking dish


  • 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


  • 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.
    Cutting an eggplant into slices
  • 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.
    Stuffing an eggplant with cheese and tomato slices
  • Continue stuffing the eggplant slices until each slice is filled with pesto, tomato, and mozzarella.
    An eggplant sliced and stuffed with tomato, cheese, and pesto
  • 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.
    A stuffed eggplant ready to be roasted in a blue baking dish
  • Cut through the bottom of the slices to serve. Sprinkle with pine nuts, fresh basil, and Parmesan.
    Sliced roasted eggplant on a white plate with fresh basil leaves


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.


Calories: 402kcal | Carbohydrates: 18g | Protein: 12g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 657mg | Potassium: 691mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2607IU | Vitamin C: 26mg | Calcium: 272mg | Iron: 1mg