Easy and Delicious Stuffed Eggplant

This stuffed eggplant recipe is a crowd-pleaser, combining the hearty flavors of fresh vegetables, creamy ricotta, and rich tomatoes. It’s an easy dish that makes a perfect main course or a stunning side dish for any gathering. Here’s how to prepare this top eggplant recipe that everyone will love.


  • 2 eggplants
  • 1 tablespoon of salt (for drawing out moisture from eggplants)
  • 140 grams (5 ounces) spinach
  • 4 tablespoons ricotta cheese
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 (15 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes
  • Olive oil (for cooking and drizzling)
  • Salt and pepper (to taste)
  • Optional: Grated cheese (such as Parmesan or mozzarella, for topping)
  • Fresh herbs (such as basil or parsley, for garnish)


  1. Prep the Eggplants:
    • Cut the eggplants in half lengthwise. Scoop out the insides, leaving enough flesh on the skins to hold their shape when baked.
    • Sprinkle the halves with salt and set them aside to draw out moisture for about 30 minutes.
  2. Cook the Filling:
    • While the eggplants are resting, heat some olive oil in a skillet over medium heat.
    • Sauté the chopped onion and green pepper until they start to soften.
    • Add the spinach and cook until it wilts down.
    • Stir in the ricotta cheese and mix until well combined.
    • Season the mixture with salt and pepper to taste.
  3. Prepare the Tomatoes:
    • In a separate bowl, mix the crushed and diced tomatoes together. Season with salt and pepper and set aside.
  4. Stuff the Eggplants:
    • After the eggplants have rested, pat them dry to remove excess moisture.
    • Spoon the vegetable and ricotta mixture into the hollowed-out eggplants.
    • Place the stuffed eggplants in a baking dish, and pour the tomato mixture around and over the eggplants.
  5. Bake:
    • Preheat the oven to 375°F (190°C).
    • Cover the baking dish with aluminum foil and bake the eggplants for about 20-25 minutes.
    • Remove the foil, top the eggplants with grated cheese if using, and bake for another 10-15 minutes until the cheese is melted and golden.
  6. Serve:
    • Garnish the baked eggplants with fresh herbs before serving to add a fresh flavor boost.
    • Serve hot, enjoying the blend of creamy, savory, and tangy flavors that make this dish a hit.


This Easy Stuffed Eggplant is not just delicious but also a visually appealing dish that’s sure to impress. The combination of creamy ricotta, nutritious spinach, and tangy tomatoes packed into tender eggplant creates a fulfilling meal that’s perfect for any occasion. Whether served as a main dish or a side, it’s guaranteed to receive rave reviews from all your guests. Enjoy the process of making this beloved recipe and the wonderful meal that follows!