Ingredients:

  • 2 large globe eggplants, halved lengthwise (about 1.4–1.8 lb / 650–850 g each; use 2 large or 3 medium), halved lengthwise
  • 2 tablespoons olive oil (30 ml), for brushing
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely chopped (about 3/4 cup / 120 g)
  • 2 cloves garlic, minced
  • 1 (28 oz / 800 g) can crushed tomatoes (or 3 cups / 720 ml good marinara)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano or basil, chopped)
  • 1/2 teaspoon sugar (optional)
  • Salt and pepper to taste
  • 1 1/2 cups whole-milk ricotta (375 g)
  • 1 1/2 cups shredded mozzarella, divided (about 150 g)
  • 3/4 cup finely grated Parmigiano-Reggiano (75 g), plus extra for garnish
  • 1 large egg, beaten
  • 1/3 cup plain breadcrumbs (35 g) — panko optional
  • 2 cloves garlic, minced (for filling)
  • 1/4 cup fresh basil, chopped (about 8–10 g)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup reserved eggplant flesh, finely chopped/crumbled (from scooping)
  • 2 tablespoons olive oil (30 ml) for sautéing filling if needed
  • Extra shredded mozzarella (about 1/2 cup / 50 g) and grated Parmigiano for topping
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Brush cut sides of eggplants with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast 25–30 minutes until flesh is very tender and edges are golden. Allow to cool slightly.
  2. While eggplant roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds.
  3. Add crushed tomatoes, oregano, optional sugar, salt and pepper. Simmer gently 10–15 minutes until slightly thickened. Adjust seasoning and keep warm.
  4. When eggplants are cool enough to handle, turn halves cut-side up and scoop out the flesh, leaving about a 1/2-inch (1.2 cm) shell. Finely chop or pulse the reserved eggplant flesh; aim for about 1/2–3/4 cup (120–180 g).
  5. In a mixing bowl combine ricotta, 1 cup shredded mozzarella, 3/4 cup grated Parmesan, beaten egg, breadcrumbs, minced garlic, chopped basil, red pepper flakes (if using), chopped eggplant flesh, salt and pepper. If too wet, add a tablespoon more breadcrumbs; if too dry, fold in a tablespoon of sauce or olive oil.
  6. Optional for deeper flavor: heat 1–2 tablespoons olive oil in a skillet and briefly sauté the filling mixture 2–3 minutes to warm and reduce moisture. Cool slightly before stuffing.
  7. Spoon the filling into each eggplant shell, mounding slightly. Place shells in a baking dish or on the baking sheet. Spoon tomato sauce around and slightly over the filling (about 1/3–1/2 cup / 80–120 ml sauce per half). Sprinkle remaining mozzarella and additional Parmesan on top.
  8. Reduce oven temperature to 375°F (190°C). Bake 20–25 minutes until cheese is melted and bubbling and tops are golden. Optionally broil 1–2 minutes at the end to brown — watch closely to avoid burning.
  9. Let the stuffed eggplants rest 8–10 minutes to allow flavors to settle and for easier slicing. Garnish with fresh basil leaves and an extra drizzle of olive oil if desired. Serve warm.