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Stuffed Eggplant with Chicken and Mozzarella

Tender eggplant halves scored and filled with tomato sauce, shredded chicken, and melted mozzarella. A simple, cheesy baked dinner ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 380 kcal

Equipment

  • 1 | cutting board |
  • 1 | Sharp knife |
  • 1 | Spoon | for scooping
  • 1 | Baking dish | large enough for 4 halves
  • 1 | Measuring spoons |

Ingredients
  

  • 2 | | large eggplants |
  • 2 | tbsp | olive oil |
  • 1 | tsp | salt |
  • 0.5 | tsp | black pepper |
  • 1 | cup | tomato sauce |
  • 2 | cups | shredded cooked chicken |
  • 1.5 | cups | shredded mozzarella |
  • 2 | tbsp | chopped fresh parsley |
  • 2 | tbsp | grated Parmesan | optional

Instructions
 

  • Preheat oven to 375°F.
  • Halve eggplants lengthwise and score the flesh in a crosshatch pattern.
  • Gently scoop out a little flesh to create space for filling.
  • Place halves in a baking dish, drizzle with olive oil, and season with salt and pepper.
  • Spoon tomato sauce into each half.
  • Top with shredded chicken, pressing lightly.
  • Cover with shredded mozzarella.
  • Bake for 25 minutes until eggplant is tender and cheese is golden.
  • Rest 5 minutes, garnish with parsley and optional Parmesan, then serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10–12 minutes to keep the cheese melty.
Rotisserie chicken works perfectly as a time-saving swap.