Past Recipes
Caprese Stuffed Eggplants

Caprese Stuffed Eggplants with Mozzarella and Baby Lettuce

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This inventive dish is inspired by our genuine appreciation of eggplant parm and the classic flavors of Caprese salad. Hollowed-out and roasted until tender, eggplant halves serve as vessels for layers of melty mozzarella, tomato sauce, and more eggplant! Paired with a blend of spring greens dressed in sherry vinaigrette, this dish is at once filling and refreshingly perfect for springtime.
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • eggplants
    • 2
    • eggplants
  • fresh oregano
    • 1/8 ounce
    • fresh oregano
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • garlic
    • 2 cloves
    • garlic
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • dried thyme
    • 1/8 teaspoon
    • dried thyme
  • tomato purée
    • 1 cup
    • tomato purée
  • grated pecorino cheese
    • 2 tablespoons
    • grated pecorino cheese
  • sherry vinegar
    • 1 teaspoon
    • sherry vinegar
  • baby lettuce
    • 4 ounces
    • baby lettuce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse eggplants and halve lengthwise. Using a sharp knife, carefully carve around flesh, leaving ¼-inch thick walls. Then using a spoon, scoop out flesh and roughly chop. Finely chop oregano leaves, discarding stems. Thinly slice mozzarella.
  2. Roast Eggplant Shells

    Roast Eggplant Shells

    Place eggplants cut-side up on a foil-lined baking sheet. Drizzle 1 tablespoon olive oil evenly over cut sides and sprinkle oregano on top. Season with ¼ teaspoon kosher salt and pepper as desired. Transfer to top rack of oven and roast until tender, 10-12 minutes.
  3. Sauté Chopped Eggplant

    Sauté Chopped Eggplant

    While eggplant shells roast, heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add garlic cloves and sauté, stirring, until fragrant, about 1 minute. Add chopped eggplant. Season with ¼ teaspoon kosher salt. Sauté, stirring frequently, until tender, about 5 minutes.
  4. Make Eggplant Filling

    Make Eggplant Filling

    Add spice mix and tomato purée to pan with chopped eggplant over medium-high heat. Season with ¼ teaspoon kosher salt and pepper as desired. Cook, stirring frequently, until flavors are melded, about 3 minutes. Remove and discard garlic cloves. Remove pan from heat.
  5. Stuff and Roast Eggplants

    Stuff and Roast Eggplants

    Divide eggplant filling evenly among roasted eggplant shells. Sprinkle over mozzarella and pecorino, dividing evenly. Transfer back to top rack of oven and roast until cheese is bubbling and golden in spots, about 5 minutes.
  6. Plate Stuffed Eggplants

    Plate Stuffed Eggplants

    While eggplants roast, in a large bowl, whisk together sherry vinegar and 2 tablespoons olive oil until fully combined. Season with ⅛ teaspoon kosher salt and pepper as desired. Rinse baby lettuce, pat dry, and add to bowl. Toss to coat and serve alongside stuffed eggplants. Mangia!
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