Caprese Stuffed Baked Eggplants
Tender, roasted eggplant boats loaded with melted mozzarella, blistered cherry tomatoes, and crunchy breadcrumbs, finished with fresh basil and parmesan.
Ingredients
Eggplant Base
2 medium eggplants, halved lengthwise
3 tbsp olive oil (divided)
1 tsp garlic powder
Salt and black pepper to taste
Stuffed Topping
1 ½ cups mozzarella cheese, shredded or sliced
1 cup cherry tomatoes, halved
½ cup Italian seasoned Panko breadcrumbs
¼ cup Parmesan cheese, grated
½ cup fresh basil, chopped or julienned
1–2 tbsp balsamic glaze (optional)
Instructions
Prep: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Score the eggplant flesh deeply in a diamond pattern without piercing the skin.
First Roast: Brush eggplant flesh with 2 tbsp olive oil. Season with garlic powder, salt, and pepper. Bake flesh-side down for 20 minutes until completely tender.
Mix Topping: Toss halved tomatoes and Panko breadcrumbs with the remaining 1 tbsp olive oil, a pinch of salt, and half of the Parmesan.
Stuff: Flip eggplants over. Press the softened flesh down with a spoon to create a boat. Layer generously with mozzarella, then the tomato-breadcrumb mixture.
Bake & Broil: Bake for 8–10 minutes (or broil for the last 2–3 minutes) until the mozzarella melts and the breadcrumbs are golden-brown and crispy.
Garnish: Top with the remaining Parmesan and fresh basil. Drizzle with balsamic glaze if desired.
