Ricotta Stuffed Eggplant
Roasted eggplant shells hold a ricotta filling, with tomato sauce around them and mozzarella on top. This is a dinner to plan for oven time rather than a quick assembly job. Soften the eggplant before scooping out some of its flesh, and leave enough around the edges to hold the filled halves together.
European · Preparation time: 15 min · Cook time: 40 min · Total time: 55 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 450 g Eggplant
- 180 g Ricotta cheese
- 250 g Canned crushed tomato
- 70 g Mozzarella cheese
- 20 ml Olive oil
- 6 g Garlic
- 3 g Fine salt
Allergens listed for these ingredients · Milk. Check package labels.
Step-by-Step Instructions
- Heat oven to 210°C. Halve eggplant lengthwise, score the flesh and brush with oil and half the salt. Roast cut-side up until the flesh is soft.
- Scoop some soft flesh into a bowl without tearing the skins. Mix it with ricotta, minced garlic and remaining salt and refill the shells.
- Spoon tomatoes around the eggplant in the dish, add mozzarella over the filling and bake until the sauce bubbles and the cheese melts.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, oven, ovenproof dish, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Do not use milk in place of the ricotta filling. The filling must remain spoonable inside the eggplant shells; a liquid dairy product will run into the tomato sauce.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.