This savory stuffed eggplant loaf combines the rich flavors of roasted eggplant with a creamy cheese filling, creating a hearty vegetarian dish that’s perfect for family dinners or entertaining guests. The beautiful golden-brown exterior and melted cheese topping make this dish as visually appealing as it is delicious.
Ingredients
For the Eggplant:
- 1 large eggplant (approximately 500g/1.1 lb)
- 2 tablespoons salt (for drawing out moisture)
- 3-4 tablespoons olive oil
- 1 clove garlic, minced
For the Filling:
- 80g (3 oz) mozzarella cheese, cubed or grated
- 1 bunch green onions (spring onions), finely chopped
- 2 slices white bread, crusts removed
- 50ml (¼ cup) milk
- 30g (1 oz) Parmesan cheese, grated
- 1 large egg
- 2 tablespoons breadcrumbs
- Black pepper to taste
- Paprika to taste
- Italian herbs to taste
- Extra olive oil for brushing
Step-by-Step Instructions
Step 1: Prepare the Eggplant
Wash the eggplant thoroughly and cut it into 2cm (¾ inch) thick rounds. Sprinkle both sides of each slice generously with salt and place them on a large plate or baking sheet. Allow the eggplant to sit for 30 minutes to draw out excess moisture and bitterness. After 30 minutes, pat the slices dry with paper towels to remove the salt and released moisture.
Step 2: Prepare the Bread Mixture
Remove the crusts from the bread slices and tear them into small pieces. Place the bread pieces in a small bowl and pour the milk over them. Allow the bread to soak for 10 minutes until it becomes soft and fully absorbed the milk. Gently squeeze out any excess milk and set the bread mixture aside.
Step 3: Sauté the Eggplant
Heat 3-4 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the eggplant slices to the pan and cook for 4-5 minutes on each side until they become golden brown and tender. The eggplant should be soft but still hold its shape. Remove from heat and let cool slightly.
Step 4: Prepare the Filling
In a large mixing bowl, combine the soaked bread mixture, chopped green onions, half of the mozzarella cheese, grated Parmesan cheese, and the beaten egg. Season with black pepper, paprika, and Italian herbs to taste. Mix all ingredients thoroughly until well combined and the mixture holds together.
Step 5: Assemble the Loaf
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper or grease it with olive oil. Layer half of the cooked eggplant slices in the bottom of the prepared loaf pan, overlapping them slightly. Spread the cheese and bread filling evenly over the eggplant layer. Top with the remaining eggplant slices, arranging them in an overlapping pattern.
Step 6: Add Final Touches
Sprinkle the remaining mozzarella cheese over the top of the assembled loaf. Lightly brush the surface with olive oil and dust with breadcrumbs for extra crispiness. Add a final sprinkle of paprika and Italian herbs for color and flavor.
Step 7: Bake the Loaf
Place the loaf pan in the preheated oven and bake for 35-40 minutes until the top is golden brown and the cheese is melted and bubbly. The internal temperature should reach 70°C (160°F) when checked with a meat thermometer.
Step 8: Rest and Serve
Remove the loaf from the oven and allow it to rest for 10 minutes before slicing. This resting period helps the loaf set and makes it easier to cut clean slices. Garnish with fresh herbs if desired and serve warm.
Nutritional Information
Preparation Time: 45 minutes Cooking Time: 40 minutes Total Time: 1 hour 25 minutes Serves: 6-8 people
Per Serving (based on 6 servings):
- Calories: 185
- Protein: 9g
- Carbohydrates: 15g
- Fat: 11g
- Fiber: 4g
- Sodium: 420mg
- Calcium: 180mg
Variations and Substitutions
Cheese Variations
Replace mozzarella with ricotta cheese for a creamier texture, or use goat cheese for a tangier flavor profile. Feta cheese can also be substituted for a Mediterranean twist, though you should reduce the added salt accordingly.
Herb Alternatives
Fresh basil, oregano, or thyme can replace Italian herbs. Fresh herbs should be used in double the quantity of dried herbs. Chopped fresh parsley adds a bright, fresh flavor to the filling.
Bread Substitutions
Whole wheat bread can be used instead of white bread for added fiber and nutrients. Stale bread works particularly well as it absorbs the milk more effectively. Alternatively, you can use 40g (1.5 oz) of breadcrumbs instead of fresh bread.
Vegan Option
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes). Use vegan cheese alternatives and plant-based milk instead of dairy products.
Protein Additions
Add 100g (3.5 oz) of cooked ground turkey or chicken to the filling for a heartier, protein-rich meal. Chopped walnuts or pine nuts can also be added for extra texture and healthy fats.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the entire loaf up to 24 hours in advance and refrigerate it covered. When ready to bake, allow it to come to room temperature for 30 minutes before placing it in the oven. You may need to add an extra 5-10 minutes to the baking time if baking from cold.
How do I store leftovers?
Store leftover stuffed eggplant loaf in the refrigerator for up to 4 days in an airtight container. To reheat, slice and warm individual portions in the microwave for 1-2 minutes, or reheat the whole loaf in a 160°C (320°F) oven for 15-20 minutes until heated through.
Why is my eggplant bitter?
Bitterness in eggplant usually comes from not properly salting and draining the vegetable before cooking. Always salt eggplant slices generously and allow them to sit for at least 30 minutes to draw out bitter compounds. Choose younger, smaller eggplants when possible, as they tend to be less bitter than larger, older ones.
Can I freeze this dish?
Yes, the cooked loaf can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, or store in a freezer-safe container. Thaw overnight in the refrigerator before reheating. The texture may be slightly different after freezing, but the flavor will remain excellent.
What sides pair well with stuffed eggplant loaf?
This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette, roasted vegetables like zucchini or bell peppers, or a side of garlic bread. For a complete Mediterranean meal, serve with tzatziki sauce, olives, and fresh tomatoes.
This stuffed eggplant loaf represents the perfect balance of vegetables, cheese, and herbs, creating a satisfying meal that’s both nutritious and delicious. The combination of textures from the tender eggplant and creamy filling makes every bite a delightful experience that will have your family asking for seconds.