Stuffed Eggplant Parmesan Melanzane Ripiene Alla Parmigiana

Quick Hook

Stuffed Eggplant Parmesan started as a cozy weeknight fix for me. I first made it after a long grocery run.

The dish sings of sweet roasted eggplant and tangy tomato. Honestly, it’s like an elevated comfort hug.

I call these mini casseroles my Eggplant Boats . They are an easy spin on classic Eggplant Parmesan. The texture is creamy, with a melty top and a bright sauce.

Fun fact: eggplant reached Europe in the 13th century. My Nonna used to remind me to cook slowly. Her words stuck: make it with love.

Brief Overview

This riff on Melanzane Ripiene alla Parmigiana comes from southern Italy. It turns a shared casserole into an individual eggplant parmigiana.

Difficulty is medium. Expect about 30 minutes active prep. Total time is roughly 1 hour 15 minutes to 1 hour 25 minutes.

Roast, stuff, then bake. It yields 4 servings. Serve two stuffed halves per person.

I often pair it with arugula salad or crusty bread. It doubles well for guests.

Main Benefits

Top health perk is fiber and vegetables. Eggplant gives fiber and a meaty feel without heavy meat. Use part skim cheeses for a lighter dish.

Perfect for dinner parties or slow Sunday meals. It looks fancy but tastes homey. Try adding browned Italian Chicken Sausage for a meaty twist.

What makes this recipe special is the filling. Ricotta and mozzarella stuffed eggplant gets mixed with roasted flesh. The result is a rich, creamy center under a golden crust.

This is the essence of Eggplant Parmesan Baked and Baked Eggplant comfort.

I learned to roast first to avoid a soggy base. Roast at 400° F ( 200° C) for 25 30 minutes .

Then finish baking at 375° F ( 190° C) for 20 25 minutes . Watch the cheese closely when broiling.

If you want a hands-on version, this Stuffed Eggplant Parmesan recipe is perfect. It’s also great as Individual eggplant parmigiana. Next up, ingredients and step-by-step tips for roasted eggplant stuffed with cheese.

Ingredients & Equipment

Main Ingredients

Here are the exact amounts I use. They work every time.

• 2 large globe eggplants (1.4 1.8 lb / 650 850 g each) , halved lengthwise.
• 2 tbsp olive oil (30 ml) , for brushing.
• Salt and black pepper, to taste.
• 1 tbsp olive oil (15 ml) for sauce.
• 1 small yellow onion (¾ cup / 120 g) , finely chopped.
• 2 cloves garlic , minced.
• 1 (28 oz / 800 g) can crushed tomatoes or 3 cups (720 ml) marinara.
• 1 tsp dried oregano (1 g) or 1 tbsp fresh herbs , chopped.
• 1½ cups whole milk ricotta (375 g) .
• 1½ cups shredded mozzarella (about 150 g) , divided.
• ¾ cup grated Parmigiano Reggiano (75 g) , plus extra.
• 1 large egg , beaten.
• 1/3 cup plain breadcrumbs (35 g) .
• ¼ cup fresh basil (8 10 g) , chopped.
• ¼ tsp red pepper flakes , optional.
• ½ cup reserved eggplant flesh (120 180 g) , chopped.
• Extra ½ cup shredded mozzarella (50 g) for topping.

Quality notes. Use whole milk ricotta. It should smell fresh. Parmigiano should be granular. Buy a wedge, not pre-grated. Good tomatoes make a big difference. Oh my gosh, it shows.

Fun fact. Eggplant is technically a berry. Weird but true.

Seasoning Notes

Essential combo: garlic, basil, oregano. It sings with ricotta. Add ¼ tsp red pepper flakes for a gentle kick.

Flavor enhancers: a pinch of sugar calms acidity. A splash of good olive oil brightens. Fresh basil at the end lifts everything.

Quick substitutions: no ricotta? Use drained cottage cheese blended smooth. No breadcrumbs? Use crushed crackers. No Parm? Try Pecorino Romano for saltier punch.

Equipment Needed

Essential tools only.

• Baking sheet or roasting pan.
• Large ovenproof skillet or sauté pan.
• Mixing bowl and spoon.
• Small sharp knife and spoon for scooping.
• Box grater and an ice cream scoop for stuffing.

Household swaps: no box grater? Use a food processor. No ice cream scoop? Use two spoons. No ovenproof skillet? Use a regular skillet and transfer to a baking dish.

Personal note. I once forgot a scoop. I used measuring cups. It worked. Stuffed Eggplant Parmesan tastes like Sunday dinner.

Try making Eggplant Boats , or an Individual eggplant parmigiana version. Honest advice: roast first. It makes a perfect Roasted eggplant stuffed with cheese dish every time.

Cooking Method

I love making Stuffed Eggplant Parmesan for friends.
Fun fact: eggplant packs about three grams of fiber per cup.

This recipe nods to Melanzane Ripiene alla Parmigiana.
Think Eggplant Boats turned into an Individual eggplant parmigiana .

Prep Steps

Get your mise en place ready. Halve and score the eggplant flesh. Grate cheeses and chop basil.
Scoop eggplant into a bowl.

Keep sauce warm while stuffing. Time saver: pulse flesh in a food processor.
Safety reminder: let hot pans cool briefly.

Never handle hot shells without an oven mitt.

step-by-step Process

1. Preheat oven to 400° F ( 200° C) . Brush cut sides with oil and salt.
   Roast cut-side down for 25 30 minutes .

   
   Visual cue: flesh should be soft and collapsing.

2. Sauté onion and garlic. Add crushed tomatoes and oregano.
   Simmer 10– 15 minutes until slightly thickened.

3. Scoop shells leaving a 1/2 inch rim.
   Chop reserved flesh finely.

4. Mix ricotta, mozzarella, Parmesan, egg, breadcrumbs. Fold in chopped eggplant and basil.
   Season with salt and red pepper flakes.

5. Stuff each shell generously. Spoon sauce around and over filling.
   Top with extra mozzarella and Parmesan.

6. Reduce oven to 375° F ( 190° C) . Bake 20 25 minutes until bubbling.
   Visual cue: cheese browned at edges.

   For extra color, broil 1 2 minutes.
   Safety: watch the broiler closely.

7. Rest 8– 10 minutes before serving.
   Garnish with fresh basil and olive oil.

Pro Tips

Use whole milk ricotta for creaminess. Sauté filling briefly to concentrate flavor. Avoid over salting the eggplant shells.
Common mistake: overbaking makes mushy eggplant.

Shortcut: use store-bought marinara if short on time. make-ahead: assemble and refrigerate overnight.
Reheat covered at 350° F ( 175° C) for 15 minutes.

I once doubled this recipe for a party. Everyone asked for the Stuffed Eggplant Parmesan recipe.
It’s rustic, cheesy, and utterly comforting.

Try it as Baked Eggplant or Roasted eggplant stuffed with cheese.

Recipe notes: quick intro

Stuffed Eggplant Parmesan sits between rustic and fancy. Call it Melanzane Ripiene alla Parmigiana if you want romance.
Fun fact: eggplant is about 92% water. That matters.

Serving suggestions

Think of these as little Eggplant Boats. Serve as Individual eggplant parmigiana for each guest.
I love plating one half on a saucy smear of marinara.

Top with fresh basil and extra Parmigiano. Pair with a peppery arugula salad.
Or go comfy: creamy polenta or crusty ciabatta.

For drinks, Chianti or an iced lemon tea works.
If you want protein, brown some Italian Chicken Sausage.

Mix it into the filling for a heartier bite.

Storage tips

Cool completely before storing. Refrigerate in an airtight container up to 4 days.
For best texture, keep sauce separate if possible.

You can freeze portions for up to 3 months.
Wrap tightly in foil and place in a freezer bag.

Thaw overnight in the fridge before reheating.

Reheat gently in the oven. Preheat to 375° F ( 190° C) and bake 15 20 minutes.
Or microwave for a quick single serving.

Broil for a minute to refresh the top.
Watch closely cheese burns fast.

Variations

Swap ricotta for firm tofu for vegan results. Or use drained cottage cheese for a lighter option.
Add chopped roasted peppers and olives for a Mediterranean twist.

Try Italian Chicken Sausage for a meaty riff. In summer, use fresh tomatoes in the sauce.
In winter, add roasted mushrooms and thyme.

Nutrition basics

Per serving, expect around 520 kcal. Protein sits near 27 grams.
This dish gives fiber and vitamins from eggplant.

Ricotta and mozzarella provide calcium and healthy fats. Less frying keeps calories down.
Roasted eggplant stuffed with cheese is filling and nutrient dense.

I once overstuffed my eggplant. Lesson learned: less is better.
Drain ricotta if watery. Roast first to avoid soggy results.

Try this Stuffed Eggplant Parmesan recipe tonight.
You’ll get melty, tangy, comforting bites. Go on make it.