Twice Baked Eggplant

This cheesy Twice Baked Eggplant reminds me of a healthy twice baked potato. So creamy and delicious, this cheese stuffed eggplant recipe will make an eggplant lover out of anyone!

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Step 1

Heat oven to 375°F (190°C).

Step 2

Cut stem off eggplant and cut in half lengthwise. Drizzle with 1 tablespoon olive oil and a pinch of salt and black pepper. Place cut side up on a baking sheet and bake for 25 minutes.

Step 3

Remove from oven to cool.

Step 4

Reduce oven to 350°F (177 degrees C).

Step 5

When the eggplant is cool enough to handle, scoop the eggplant out of the shells, taking care not to damage the skin. Cut into cubes. Set aside.

Step 6

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onions and garlic and cook until soft, about 3 minutes.

Step 7

Add the eggplant to the pan and cook 5 minutes.

Step 8

Remove pan from the heat and set aside.

Step 9

In a large bowl, mix together cheddar cheese, parmesan cheese, oregano, basil, a pinch of salt, pepper and egg.

Step 10

Stir in the eggplant/onion mixture.

Step 11

Spoon eggplant mixture into eggplant shells.

Step 12

Transfer to lightly buttered baking dish.

Step 13

Bake for 40 minutes in a 350° oven.

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