Stuffed Eggplant Three Ways


Preparation info

  • Serves


    • Difficulty


Appears in

Sheet Pan: Delicious Recipes for Hands-Off Meals

Sheet Pan

By Kate McMillan

Published 2017

  • About

What follows is a master recipe for roasting eggplant, an ideal and versatile vegetable for sheet-pan roasting. Fill them with one of the three savory mixtures suggested here, or prepare your own favorite stuffing, or mix and match. Choose fresh eggplants that are shiny, smooth, and firm but not hard.


  • 6 small eggplants (about 2 lb/1 kg total), any variety
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper


    1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
    2. Cut the top off each eggplant and cut in half lengthwise. Using a paring knife, remove the flesh, leaving a ¼-inch (6-mm) shell, and cut the flesh into ¼-inch (6-mm) cubes.
    3. Brush the eggplant halves inside and out with 1 tablespoon of the oil and season with salt and pepper. Place, cut side up, on the prepared pan. In a bowl, toss together the eggplant cubes and the remaining 2 tablespoons oil, and season with salt and pepper. Place on the prepared pan. Roast until fork-tender, 20–25 minutes. Follow the instructions for preparing one or more of the fillings; each recipe will fill 6 eggplants.