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  • Prep
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Stuffed Eggplant with Goat Cheese

Colorful, flavorful and the perfect centerpiece entree, these stuffed eggplants will impress anyone who sits down to enjoy them. The flavor medley created by the eggplant, yellow squash, tomatoes and goat cheese makes for a dish that will instantly become a favorite.


  • 5 whole Eggplants
  • 5 cups Yellow Squash, diced
  • 2 tablespoons Olive Oil
  • 2 ½ cups Tomatoes, seeded & diced
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Pepper
  • 1/16 teaspoon Cayenne Pepper
  • ¾ cup Goat Cheese, crumbled
  • 3 ½ tablespoons Parsley, fresh chopped
  • 2 1/2 tablespoons Extra Virgin Olive Oil



  1. Preheat oven to 400ºF and prepare 2 sheet pans with parchment paper.
  2. Slice each eggplant in half lengthwise and scoop out the inside flesh with a spoon.
  3. Dice the eggplant flesh and place onto a parchment lined sheet tray. Transfer to the oven and roast for approximately 10 minutes & set aside.
  4. Place eggplant shells on a parchment lined sheet tray and transfer to the oven. Roast for approximately 15-20 minutes and set aside.
  5. In a skillet over medium-high heat, sauté the squash olive oil for approximately 5 minutes. Add the diced roasted eggplant and tomatoes.
  6. Season mixture with salt, pepper and cayenne pepper to taste and sauté until tomatoes are soft.
  7. Portion squash mixture into each prepared eggplant shell and top with goat cheese, parsley and a drizzle of olive oil.
  8. Serve immediately.


Included Products
This culinary creation features

Montchevre® Plain Goat Cheese Crumbles