How to Make Easy Stuffed Eggplant

Updated on June 16, 2019
Diana Grant profile image

I used to work in my family's restaurant and helped run it. I love good food and have cooked family meals for over 50 years.

Crispy, Aromatic Baked Stuffed Aubergine: An Incredibly Versatile Dish

Eggplant is also known as aubergine.

I created this recipe by combining the techniques used for an Italian dish called Melanzane alla Parmigiana and a Turkish dish called Imam Bayildi (which, roughly translated, means "the Imam fainted with pleasure!"). It is nourishing and filling, and makes a complete, delicious vegetarian meal; or it can be used as a starter or accompaniment to another dish, such as meat.

Crispy, Baked Stuffed Aubergine - Smells Divine and Tastes Delicious!

Crispy, aromatic Baked Stuffed Aubergine
Crispy, aromatic Baked Stuffed Aubergine | Source

At the bottom of this page I have added two YouTube videos, one about how to cook Melanzane alla Parmigiana and the other of how to cook Imam Bayildi.


  • Medium Saucepan
  • Cheese Grater
  • Tablespoon
  • Kitchen Knife
  • Chopping Board
  • Baking Dish

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5 stars from 1 rating of Easy Stuffed Eggplant or Aubergine

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 2 people


  • 2 Small or 1 large eggplant(s)
  • 2 Tomatoes (medium or large) or 1 tin of chopped tomatoes instead
  • 1 small courgette (optional)
  • 1 Onion
  • 1 or 2 cloves of garlic
  • 2 ozs. grated Cheddar cheese
  • pinch of salt
  • mixed herbs or chopped marjoram or coriander leaves
  • 1 clove
  • fresh or crushed chilli or chilli powder to taste
  • 1 - 2 Tablespoons of breadcrumbs
  • 2 tablespoons of water
  • NB: Accurate quantities are not particularly important, and you can vary the ingredients according to taste or availability

Preparation of the Eggplant and Stuffing

Eggplant or Aubergine sliced in half and sprinkled with salt
Eggplant or Aubergine sliced in half and sprinkled with salt | Source
On Left: Onion, eggplant, courgette and tomatoes frying in a pan On Right: Eggplant or aubergine skins stuffed with fried onion, eggplant, courgette and tomatoes
On Left: Onion, eggplant, courgette and tomatoes frying in a pan On Right: Eggplant or aubergine skins stuffed with fried onion, eggplant, courgette and tomatoes | Source


  1. Cut the eggplant in half lengthways. Make criss-cross cuts into the eggplant flesh, taking care not to pierce the skin.
  2. Sprinkle the exposed eggplant flesh with salt and leave for up to 30 minutes (to draw out the bitter juice). If you are in a hurry or feeling lazy, you can skip this step - I often don't bother with it.
  3. Meanwhile peel the onion and chop into fairly small pieces. Fry the onion gently in a saucepan with 1 tablespoon of olive oil until translucent and golden.
  4. Add finely chopped garlic.
  5. Rinse the eggplant in water, squeezing to remove the bitter juice if you have previously salted it. Then with a knife, dig out most of the flesh trying not to pierce the skin, and add just the flesh to the saucepan. Place the empty skins into a baking dish and sprinkle a teaspoonful of water on them to prevent them drying out, and then place the dish in the oven on Gas marked 7 for about 5 minutes.
  6. Add chopped courgette to the saucepan (optional).
  7. Chop the tomatoes into small pieces and add them to the onions, together with a tablespoonful of water, and add salt and the other flavorings; continue cooking for about five minutes until the mixture is soft.
  8. Remove the partially-cooked skins from the oven and fill them with the mixture from the saucepan.
  9. Pour a tablespoonful of water over the top and in the dish.
  10. Spread breadcrumbs over the top and cover with grated cheese.
  11. Bake the stuffed eggplant in the oven for about 20 minutes until lightly browned on top.

Stuffed Eggplant Sprinkled With Breadcrumbs And Grated Cheese

Stuffed eggplant sprinkled with breadcrumbs and grated cheese, ready to be baked for 20 minutes
Stuffed eggplant sprinkled with breadcrumbs and grated cheese, ready to be baked for 20 minutes | Source
Stuffed eggplant cooked and partially eaten, because I forgot to take a photo when it was first served up
Stuffed eggplant cooked and partially eaten, because I forgot to take a photo when it was first served up | Source

This Egg Plant or Aubergine Dish Can be Served Hot, Lukewarm or at Room Temperature

In the Mediterranean, lukewarm is fine, but then their weather is hot. Personally I prefer it piping hot and straight from the oven.

It's nice served with rice.

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How to Make Imam Bayildi

Baked Aubergine Pamresano - a Popular YouTube Video

Questions & Answers

    Comments - How Did You Get on in The Quiz? What Did You Think About This Recipe? Don't be Shy!

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      • Gloriousconfusion profile image

        Diana Grant 

        4 months ago from United Kingdom

        DreamerMeg: it's certainly worth trying eggplant - you may be peasantly surprised. Maybe try it first at a restaurant that serves Mediterranean food, or even a curry place.

      • Gloriousconfusion profile image

        Diana Grant 

        4 months ago from United Kingdom

        I think eggplant is worth a try - I'm sure you'll be pleasantly surprised. It's very popular in Mediterranean countries and other lands with warm climates, where it grows naturally.

      • DreamerMeg profile image


        5 months ago from Northern Ireland

        I have never used eggplant. Maybe I should try it.

      • profile image

        Rex Trulove 

        2 years ago

        I love stuffed eggplant. Unfortunately, with our current temperatures, which will likely go down from here, I won't be able to grow any eggplants again until next year. :(

      • profile image


        4 years ago

        Wait, I cannot fathom it being so stwrtghiforraad.

      • aesta1 profile image

        Mary Norton 

        5 years ago from Ontario, Canada

        I have eggplant now in my fridge so I will try this. Might just faint with pleasure.

      • Pawpawwrites profile image


        5 years ago from Kansas

        Perfect timing. We have some eggplant in the garden that needs to be picked right now.

      • esmonaco profile image

        Eugene Samuel Monaco 

        5 years ago from Lakewood New York

        Thanks for this recipe, I do love eggplant, and there are so many different ways to make it. This looks delicious :)

      • Diana Grant profile imageAUTHOR

        Diana Grant 

        6 years ago from London

        I rather like the texture and smell of aubergine, and the color is wonderful. The only drawback, as I see it, is that when you fry it, which is how I first tried it when I lived in Africa, it absorbs masses of cooking oil, much more than most foods.

      • Thelma Alberts profile image

        Thelma Alberts 

        6 years ago from Germany and Philippines

        Yummy recipe. I love aubergine in many ways of cooking. I have not tried stuffed aubergine but I´ll try this next time. Thanks for sharing and for following me. Have a lovely day!

      • Chef dePaprika profile image

        Chef dePaprika 

        7 years ago from Munich, Germany

        thank you too Diana ;)

      • Diana Grant profile imageAUTHOR

        Diana Grant 

        7 years ago from London

        Chef de Paprika: I looked at your aubergine recipe, and it looks fantastic - gorgonzola cheese is a nice touch! I have an aubergine and some gorgonzola at home already, so I might try it today - thanks

      • profile image

        Chef dePaprika 

        7 years ago

        lovely recipe, the mix of cheese and eggplants is devine.

        I tried a modified verion of yours, you can check this out:

      • profile image


        7 years ago

        Well, I had to look up the word courgette, but now I know it's a zucchini and I'm good to go. :) Thanks for sharing your eggplant recipe. Although I must switch out the cow milk product, that won't be difficult.

      • rjsadowski profile image


        7 years ago

        What a great recipe. I will add it to my list of recipes to try.

      • Just Ask Susan profile image

        Susan Zutautas 

        8 years ago from Ontario, Canada

        Your recipe for eggplant looks delicious. As for the quiz, I didn't take it :)

      • jawwadsaif profile image


        8 years ago

        Thanks for explaining each and every step. Wonderful.. Thanks for sharing


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