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Cheesy caprese stuffed eggplant is a must-try recipe!

cheesy caprese stuffed eggplant
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A delicious and comforting cheesy caprese stuffed eggplant recipe that combines roasted eggplant with mozzarella, tomatoes, and fresh basil.

Ingredients

Scale
  • 2 large eggplants, halved lengthwise
  • 2 tbsp olive oil
  • 2 cups cherry tomatoes, halved
  • 8 oz mushrooms, sliced
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 4 oz cream cheese, softened
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • ½ tsp oregano
  • Salt and black pepper, to taste
  • ¼ cup fresh basil, chopped
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F (200°C). Brush the eggplant halves with olive oil, season with salt and pepper, and roast cut-side down for 25 minutes until tender.
  2. Scoop out part of the flesh, chop it, and leave a sturdy shell.
  3. Heat a skillet over medium heat. Sauté the onion and mushrooms until golden, about 5 minutes. Add the garlic and cook for 30 seconds.
  4. Stir in the chopped eggplant flesh, cherry tomatoes, Italian seasoning, dried basil, oregano, salt, and pepper. Cook for 3–4 minutes until the tomatoes begin to soften.
  5. Mix in the cream cheese, half of the mozzarella, and half of the Parmesan until creamy.
  6. Spoon the filling into the roasted eggplant shells.
  7. Top with the remaining mozzarella and Parmesan cheese.
  8. Bake for 20–25 minutes until the cheese is melted, bubbly, and golden brown. Broil for 2 minutes for an extra crispy top.
  9. Garnish generously with fresh basil and parsley before serving. Enjoy with garlic bread or a fresh garden salad.

Notes

  • For added flavor, you can include crushed red pepper flakes in the filling.
  • This dish pairs well with a side of garlic bread or a fresh garden salad.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/cheesy-caprese-stuffed-eggplant-recipe/