Baked Mashed Potatoes on Eggplant

Hidemi Walsh


Unlike Japanese eggplant, American eggplant is HUGE. I like to stuff something into the eggplant which is fun. I found potatoes in my pantry so I decided to stuff mashed potatoes adding tomatoes and cheese.


★★★★★ 1 vote

10 Min
30 Min


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  • 1
    egg plant ( about 1lb), trimmed
  • 2
    potatoes (about 1/2-2/3 lb)
  • 4 Tbsp
  • 2 Tbsp
  • 1 tsp
  • 1/4 tsp
    granulated sugar
  • 1 Tbsp
    parmesan cheese
  • 1
    roma tomato
  • 1
    garlic clove, minced
  • 2 Tbsp
  • 1/4 c
    shredded mozzarella cheese
  • 2 Tbsp

How to Make Baked Mashed Potatoes on Eggplant


  1. Cut eggplant lengthwise into half, scoop eggplant pulp out and chop. Chop Roma tomatoes. Peel potatoes and dice.
  2. Put diced potatoes into a microwave-safe bowl and microwave on high for about 3 minutes or until tender. Then mash, add 4 tablespoons mayonnaise, milk, salt, granulated sugar and pepper. Mix well. Set aside.
  3. In a skillet, heat 2 tablespoons mayonnaise and add minced garlic and chopped eggplant pulp. Sauté until eggplants are tender. Add chopped tomatoes and sauté for about 1 minute. Stir in shredded mozzarella cheese, salt and pepper to taste. When the cheese starts to melt, turn off the heat and let stand until cheese is melted.
  4. Put sautéed tomato and eggplant mixture into each hollowed-out eggplant, spread mashed potatoes, sprinkle parmesan cheese and panko (1 tablespoon for each ) and dry parsley on top. Place on the baking pan and bake at 375 degrees F for 15-18 minutes.

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