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Stuffed Eggplant Parmesan
Stuffed Eggplant Parmesan
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Succulent stuffed eggplant filled with a savory blend of tender flesh, onions, and garlic, smothered in rich tomato sauce, topped with melted cheese and crispy breadcrumbs.
Ingredients:
  • 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
  • 2 tablespoons olive oil
  • 0.5 cup chopped onion
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup bread crumbs
  • 1 teaspoon chopped fresh Italian parsley
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese
Instructions:
  • Preheat the oven to 325°F (165°C) to create the perfect cooking environment.
  • Coarsely chop the eggplant centers.
  • In a large skillet over medium-high heat, sauté chopped eggplant, onion, garlic, oregano, and black pepper in olive oil until golden brown. Stuff hollowed-out eggplants with the flavorful mixture.
  • Top each stuffed eggplant with a savory layer of Parmesan cheese, bread crumbs, and parsley before nestling them in a shallow baking dish. Add a generous helping of tomato sauce and finish off with a blanket of gooey mozzarella cheese.
  • Simply bake until the eggplant is tender and the cheese is bubbly, approximately 30 minutes in the preheated oven.

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