Stuffed baked eggplant parmesan with tender eggplant boats, a fire roasted tomato sauce, melty mozzarella, and a crispy panko topping!
Why this recipe works
Stuffed baked eggplant parmesan uses hollowed out eggplant shells as the vehicle for a cheesy, fire roasted tomato filling that’s topped with crisp panko breadcrumbs. Classic eggplant parmesan typically involves slicing, breading, frying, and laying everything into a casserole dish which ends up taking quite a bit longer.
I much prefer the simpler version by stuffing it! Essentially, you scoop the flesh out of the eggplant, simmer it into a quick sauce, and bake it back inside the shell. No breading, no frying, and it comes together with much less cleanup.
This is our go-to vegetarian parmesan, if you are looking for meaty parm, hop over to our chicken parmesan or veal parmesan!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
EGGPLANT – I used two medium eggplants for this recipe, about 1 pound each, which gives you four stuffed halves. Look for firm, glossy eggplants with a rounded bottom, since they are the sturdiest for hollowing out into boats. If your eggplants run larger, keep an eye on the bake time, because a bigger shell can take longer to turn tender. A good paring knife makes scoring and scooping the shells much easier.
TOMATOES – Fire roasted diced tomatoes add another layer of flavor, I use them in just about every recipe that calls for canned tomatoes. Make sure you don’t drain the can. You need the liquid to help create the sauce in this dish.
CHILI GARLIC SAUCE – Antoine experimented with adding this, and I have to say, it really rounded out the sauce and gave it more depth. One tablespoon is enough to make the mixture mild, not spicy. Add a little more if you want some heat, or leave it out entirely for a kid-friendly version!
PANKO – Panko is lighter and crispier than standard breadcrumbs and browns beautifully in the oven. I wouldn’t recommend using regular breadcrumbs here if you can help it, as it’s more dense and doesn’t crisp up the way panko does.
How to Make Stuffed Baked Eggplant Parmesan
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 degrees F.
- Cut each eggplant in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally, being careful not to cut through the skin. Also make shallow cuts just inside the skin around the whole eggplant to help loosen it. Use a spoon to gently scoop out the flesh.
- Heat skillet over medium-high heat and add the diced tomatoes, chili garlic, tomato paste, garlic, garlic salt, Italian seasoning, and the eggplant cubes. Stir to combine and bring to a gentle simmer, about 10 minutes.
- Stir in 1/2 cup of the mozzarella cheese. Stir to combine then remove from heat.
- Spoon eggplant tomato mixture into the hollowed out eggplants. Set on a baking sheet and bake for 20 minutes.
- Remove from oven and sprinkle remaining 1/2 cup mozzarella, parmesan, and panko on top and continue cooking 5 more minutes until cheese begins to brown.
Frequently Asked Questions & Expert Tips
Cut each eggplant in half lengthwise, then use a paring knife to score the flesh vertically and horizontally and run shallow cuts just inside the skin. Be careful not to cut through the skin. You want to leave a border for the shell which will hold the filling. Leave about a quarter inch of flesh against the skin so the boat stays sturdy. A spoon, or a grapefruit spoon if you have one, lifts the scored flesh out easily.
Choose medium globe or Italian eggplants with a rounded bottom. They are sturdy enough to hold their shape as boats and give you room for the filling. Two medium eggplants, about a pound each, make four servings here. Very long, thin varieties are harder to hollow out and tend to collapse. Our friend Sarah has an excellent guide for the different types of eggplants and how to use them!
Nope! Salting is usually done to remove bitterness, but most eggplants are mild nowadays and it isn’t necessary. If your eggplant is very large or seedy, a light sprinkle of salt for 15 minutes will draw out a little moisture, but that’s entirely optional.
There are quite a few ways to “beef” up this vegetarian stuffed eggplant recipe. Feel free to stir in half a cup or so of cooked lentils, rice, white beans, or chickpeas. A spoonful of ricotta will add a bit of creaminess to the filling as well, if that’s what you’re looking for! Otherwise, browned ground beef or Italian sausage are good options for those who don’t mind the added meat.
Sure! To make it ahead, scoop the eggplant, prepare the filling, and stuff the shells up to a day in advance. Cover and refrigerate, then bake when you are ready, adding the mozzarella, parmesan, and panko in the last few minutes.
Storage and Freezing Information
Store your stuffed baked eggplant parmesan in an airtight container kept in the refrigerator for 3-4 days. Reheat in a 350F oven for about 15-20 minutes. You can also rewarm it in the air fryer using the reheat function! The microwave will work, but it won’t recrisp the panko topping the way an air fryer or oven will.
To freeze, let the baked eggplant cool completely, then wrap and freeze for up to one month. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Serving Suggestions
Stuffed baked eggplant parmesan is great all on its own, really. You can round it out with a slice of buttered Italian bread for dabbling up extra sauce on the plate. Otherwise, a dinner salad, side of grilled asparagus, or a serving of garlic butter pasta would also be great!
More Vegetarian Recipes
- Soy Glazed Eggplant
- Baba Ganoush Hummus
- Cauliflower Risotto
- Enchilada Stuffed Peppers
- Sticky Garlic Cauliflower
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Stuffed Baked Eggplant Parmesan
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 medium eggplants two pounds
- 15 ounces canned fire roasted tomatoes undrained
- 1 Tablespoon chili garlic sauce
- 1 Tablespoon tomato paste
- 2 cloves minced garlic
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese divided
- ¼ cup grated parmesan cheese
- ¼ cup panko breadcrumbs
Things You’ll Need
Before You Begin
- Make sure you don’t drain the tomatoes. You need the liquid to help create the sauce in this dish.
- When scoring the eggplant, be careful not to cut through the skin. You want to leave a border for the shell which will hold the filling.
- Choose medium globe or Italian eggplants with a rounded bottom. They are sturdy enough to hold their shape as boats and give you room for the filling. Two medium eggplants, about a pound each, make four servings here. Very long, thin varieties are harder to hollow out and tend to collapse.
Instructions
- Preheat oven to 400 degrees F.
- Cut each eggplant in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally, being careful not to cut through the skin. Also make shallow cuts just inside the skin around the whole eggplant to help loosen it. Use a spoon to gently scoop out the flesh.2 medium eggplants
- Heat skillet over medium-high heat and add the diced tomatoes, chili garlic sauce, tomato paste, garlic, garlic salt, Italian seasoning, and the eggplant cubes. Stir to combine and bring to a gentle simmer, about 10 minutes.15 ounces canned fire roasted tomatoes, 1 Tablespoon chili garlic sauce, 1 Tablespoon tomato paste, 2 cloves minced garlic, 1 teaspoon garlic salt, 1 teaspoon Italian seasoning
- Stir in 1/2 cup of the mozzarella cheese. Stir to combine then remove from heat.
- Spoon eggplant tomato mixture into the hollowed out eggplants. Set on a baking sheet and bake for 20 minutes.
- Remove from oven and sprinkle remaining 1/2 cup mozzarella, parmesan, and panko on top and continue cooking 5 more minutes until cheese begins to brown.1/4 cup grated parmesan cheese, 1/4 cup panko breadcrumbs
Expert Tips & FAQs
- Store your stuffed baked eggplant parmesan in an airtight container kept in the refrigerator for 3-4 days. Reheat in a 350F oven for about 15-20 minutes. You can also rewarm it in the air fryer using the reheat function! The microwave will work, but it won’t recrisp the panko topping the way an air fryer or oven will.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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