Stuffed Baby Eggplant Bites with Parmesan and Breadcrumbs
These tender stuffed baby eggplant halves are filled with a savory mixture of sautéed eggplant pulp, onions, and warm spices, then topped with crispy panko breadcrumbs and Parmesan cheese. The result is a flavorful appetizer or side dish that combines the creamy texture of roasted eggplant with a golden, crunchy topping. Perfect for entertaining or as a Mediterranean-inspired starter, these bites pair beautifully with marinara sauce or fresh cilantro chutney.
Ingredients
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit
- 2
Slice baby eggplants in half lengthwise and scoop out pulp with a small spoon, leaving 1/4 inch pulp attached to skin
- 3
Toss eggplant halves with oil and salt, then set aside
- 4
Heat oil in a pan and sauté diced onion and eggplant pulp until onions are translucent
- 5
Add red pepper flakes and curry powder, continue sautéing for 2 minutes
- 6
Season with salt and remove from heat
- 7
Stuff eggplant halves with the cooked mixture, packing tightly with a spoon
- 8
Arrange on baking sheet with stuffed side facing up
- 9
Top each with breadcrumbs and cheese mixture
- 10
Drizzle with remaining oil if desired and bake for 18-22 minutes until eggplants are knife tender and breadcrumbs are brown and crispy
- 11
Serve hot with cilantro chutney, tomato ketchup, or marinara sauce
Tips
Keep 1/4 inch of pulp attached to the skin when scooping to maintain the eggplant's structure during baking.
Pack the stuffing mixture tightly into the eggplant halves to prevent it from falling out during cooking.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Can assemble stuffed eggplants up to 4 hours ahead and refrigerate before baking
Serve immediately while hot and crispy with your choice of dipping sauce
Common Mistakes
Don't scoop out too much pulp to avoid the eggplant shells breaking during baking
Avoid overbaking to prevent the eggplant from becoming mushy
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use regular eggplant instead of baby eggplants?
Yes, slice regular eggplant into thick rounds and scoop out centers, though cooking time may need to be adjusted for larger pieces.
How long will these keep in the refrigerator?
Store covered in the refrigerator for up to 3 days and reheat in the oven to restore crispiness.
Can I freeze the stuffed eggplants?
Yes, freeze assembled but unbaked for up to 2 months, then bake directly from frozen adding 5-10 minutes to cooking time.