The simplest Italian Stuffed Eggplant combines a flavourful tomato sauce, fresh basil, fennel seeds and bubbling mozzarella. This easy, healthy dish works well as a light lunch or dinner, or as a tasty vegetarian side.
Summer brings an abundance of eggplant, and one of the best ways to enjoy them at their peak is stuffed. Like many Italian recipes, this one uses few, high-quality ingredients to deliver deep, authentic flavour.
Serve as written, or adapt with different herbs, cheeses or meats for endless variations.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the printable recipe, scroll to the recipe block at the bottom.
Ingredients
Below is a photo showing the key ingredients and notes on suitable substitutions.
Ingredient notes and substitutions
- Eggplants – choose medium-large eggplants (aubergines) that are firm and without bruises.
- Tomatoes – use a good quality canned chopped tomato for best flavour; trusted brands work well.
- Mozzarella – fresh mozzarella, such as buffalo mozzarella, melts beautifully and gives a silky texture.
- Basil – use fresh basil; don’t substitute with dried basil. Dried oregano can be used as an alternative herb if needed.
Step by step photos and instructions
Prepare the eggplant – Wash and dry the eggplants and cut them in half lengthwise to make four halves. Score the flesh in a criss-cross pattern without piercing the skin.
Arrange the eggplant halves on a shallow baking tray. Season with salt, pepper and a sprinkle of fennel seeds, then drizzle lightly with olive oil. Roast in a preheated oven for 25–30 minutes, until the flesh is soft.
Make the sauce – Heat 1 tablespoon of olive oil in a frying pan, add the chopped garlic and sauté briefly until fragrant but not browned. Add the canned chopped tomatoes and a splash of water from the can to loosen the sauce. Season with salt and pepper and simmer gently for about 15 minutes, until the sauce reduces and thickens slightly. You want a concentrated sauce, not a watery one.
When the eggplants are cool enough to handle, scoop the softened flesh into a mixing bowl, leaving the skins intact to hold the filling.
Mix the filling – Add the tomato sauce, torn or roughly chopped fresh basil and the chopped fresh mozzarella to the eggplant flesh. Mix gently until evenly combined.
Stuff the eggplants – Spoon the mixture back into the eggplant skins, sprinkle additional fennel seeds over each, and return to the oven. Bake for another 20–25 minutes, until the cheese is melted and lightly golden.
Recipe tips and variations
- Quality matters – With few ingredients, using fresh, high-quality components makes a big difference.
- Sauce consistency – Ensure the tomato sauce is well reduced so the filling doesn’t become watery.
- Make it spicy – Add red pepper flakes to the tomato sauce for heat.
- Other cheeses – For a bolder flavour, replace half the mozzarella with fontina, taleggio or gorgonzola.
- Add meat – Brown Italian sausage for the sauce or fold in diced mortadella or prosciutto into the filling for a meaty variation.
FAQs
Yes — the skin is perfectly edible and adds texture; only remove the stalk.
No — this recipe roasts the eggplant and then scoops out the flesh, so soaking is unnecessary.
Cooked stuffed eggplant keeps in the refrigerator for 2–3 days. Reheat in a preheated 350°F (200°C) oven for 15–20 minutes until heated through; cover with foil to protect the cheese.
Yes — freeze in suitable containers for up to one month.
Serving suggestions
This simple stuffed eggplant is ideal as a primo (first course). For a main course, serve two halves per person alongside a peppery arugula salad. It also pairs well as a vegetable side with meat or fish.
More Italian eggplant recipes
Mains
Eggplant Parmigiana (Parmigiana di Melanzane)
Mains
Eggplant Lasagna with Prosciutto and Mozzarella
Pasta
Pasta Alla Norma (Eggplant Pasta)
Mains
Eggplant Rollatini with Spinach and Ricotta
If you try this Italian Stuffed Eggplant recipe, please rate it and leave a comment — feedback is always welcome.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and video guidance to help you succeed.
Italian Stuffed Eggplant
By Emily
Ingredients
- 2 medium-large eggplant (aubergine)
- 14 oz (400g) canned chopped tomatoes
- 1 clove garlic, finely chopped
- 1.5 cups (200g/7oz) chopped fresh mozzarella
- Large handful fresh basil
- ½ tablespoon fennel seeds
- 2–3 tablespoons olive oil
- Salt and pepper
Instructions
- Preheat the oven to 350°F (200°C).
- Wash and dry the eggplants, then cut them in half lengthwise. Score the flesh in a criss-cross pattern without piercing the skin.
- Place the eggplant halves on a baking tray, season with salt, pepper and fennel seeds, and drizzle with olive oil. Roast for 25–30 minutes until soft.
- While the eggplants roast, make the tomato sauce: heat 1 tablespoon olive oil, sauté the garlic briefly, add the chopped tomatoes and a tablespoon of water from the can, then season and simmer for 15 minutes until slightly thickened.
- Remove the eggplants from the oven and, once cool enough to handle, scoop the flesh into a bowl.
- Combine the eggplant flesh with the tomato sauce, torn basil and chopped mozzarella.
- Fill the eggplant skins with the mixture, sprinkle with fennel seeds and bake for another 20–25 minutes until the cheese is melted and golden.
Video
Notes
- Sauce consistency – Make sure the tomato sauce is thick so the filling isn’t watery.
- Make it spicy – Add red pepper flakes to the sauce for heat.
- Other cheeses – Swap half the mozzarella for fontina, taleggio or gorgonzola for more depth.
- Add meat – Brown Italian sausage for the sauce or fold in cubed mortadella or prosciutto into the filling.
- Storage and reheating – Keep cooked stuffed eggplant in the fridge for 2–3 days. Reheat at 350°F (200°C) for 15–20 minutes, covered with foil.
- Freezing – Freeze in suitable containers for up to one month.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- For canned tomatoes I recommend good-quality brands for the best flavour.
- All vegetables are medium-sized unless specified.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 6 g |
Protein: 12 g |
Fat: 18 g
Nutrition information is an approximation.
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