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Cheesy Rice and Herb Crusted Eggplants are a delightful blend of flavors and textures that will surely impress family and friends. This dish features tender eggplants topped with a creamy mixture of rice and cheese, all enveloped in a crispy herb crust. With each bite, you’ll experience the rich flavors of melted mozzarella and Parmesan, balanced by fragrant herbs.

Cheesy Rice and Herb Crusted Eggplants

A delicious dish featuring eggplants stuffed with a cheesy rice mixture and topped with a crispy herb crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2.0 medium-sized eggplants
  • 1.0 cup cooked rice
  • 1.0 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1.0 cup breadcrumbs
  • 1.0 tablespoon dried Italian herbs
  • 2.0 teaspoons garlic powder
  • 1.0 teaspoon onion powder
  • 1.0 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh parsley
  • 1.0 large egg
  • 1.0 cup marinara sauce
  • None for drizzling olive oil

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Eggplants: Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape. Sprinkle a little salt on the cut sides and let them sit for about 15 minutes. This will draw out excess moisture and bitterness.
  • Make the Filling: In a mixing bowl, combine the cooked rice, mozzarella cheese, half of the Parmesan cheese, Italian herbs, garlic powder, onion powder, salt, black pepper, and fresh parsley. Mix well until all ingredients are coated together.
  • Prepare the Egg Mixture: In another bowl, beat the large egg and add it to the rice and cheese mixture, stirring to combine.
  • Stuff the Eggplants: Rinse the eggplant halves under cold water to remove the salt and pat them dry. Fill each eggplant half with the rice and cheese mixture, pressing down slightly to ensure it stays packed.
  • Make the Herb Crust: In a separate bowl, mix the breadcrumbs with the remaining Parmesan cheese and a drizzle of olive oil. This will help the breadcrumbs become golden and crispy when baked.
  • Top the Eggplants: Generously sprinkle the breadcrumb mixture over the stuffed eggplants.
  • Bake: Place the stuffed eggplants on a baking sheet lined with parchment paper. Drizzle a little more olive oil over the top (optional). Bake in the preheated oven for about 25-30 minutes or until the eggplants are tender and the tops are golden brown.
  • Serve: Remove from the oven and let them cool for a few minutes. Serve warm, garnished with additional chopped parsley, alongside marinara sauce for dipping or drizzling.

Notes

Feel free to adjust the herbs and seasoning to your taste.
Keyword baked, cheesy, eggplant, vegetarian