PREP TIME: 20 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 10 MINS | YIELDS: 4 SERVINGS
Crazy good! This recipe is one to keep. A real winner and a must! This Stuffed Eggplant Parm won’t make you miss the pasta – an unbelievably delicious meatless dish even your pickiest eaters will love!
INGREDIENTS
1 1/2 cups marinara, divided
2 medium eggplants, halved
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 cup chopped tomatoes
1 large Egg, lightly beaten
2 1/2 cups shredded mozzarella, divided
1/4 cup freshly grated Parmesan
1/4 cup Italian bread crumbs
Freshly sliced basil, for garnish
How to make Stuffed Eggplant Parm
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Over the bottom of a 9 x 13-inch baking dish, spread a cup of marinara. To create a boat, hollow out the eggplants using a spoon, making sure to leave about half an inch thick border around the skin. Place the eggplants into the baking dish. Scoop up roughly the eggplant flesh.
Step 3: Heat oil in a large skillet over medium heat. Once the oil is hot, add the onion to the skillet and cook for about 5 minutes until soft. Add in the chopped eggplant and stir. To taste, season with oregano, salt, and pepper. Continue to cook while occasionally stirring for another 3 to 4 minutes until golden and tender. Stir in the garlic and cook for a minute more until aromatic.
Step 4: To a bowl, transfer the mixture and add the tomatoes, egg, a cup of mozzarella, and the rest of the half cup marinara. Mix well until everything is incorporated. Then, into the eggplant boats, scoop the mixture and sprinkle over the rest of 1 cup mozzarella, Parmesan, and bread crumbs.
Step 5: Place in the preheated oven and bake for about 50 minutes until the eggplants are tender and the cheese is golden. Remove from the oven when done and garnish with basil.
Step 6: Serve and enjoy!
Ingredients
- 1 1/2 cups marinara, divided
- 2 medium eggplants, halved
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup chopped tomatoes
- 1 large Egg, lightly beaten
- 2 1/2 cups shredded mozzarella, divided
- 1/4 cup freshly grated Parmesan
- 1/4 cup Italian bread crumbs
- Freshly sliced basil, for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Over the bottom of a 9 x 13-inch baking dish, spread a cup of marinara. To create a boat, hollow out the eggplants using a spoon, making sure to leave about half an inch thick border around the skin. Place the eggplants into the baking dish. Scoop up roughly the eggplant flesh.
Step 3: Heat oil in a large skillet over medium heat. Once the oil is hot, add the onion to the skillet and cook for about 5 minutes until soft. Add in the chopped eggplant and stir. To taste, season with oregano, salt, and pepper. Continue to cook while occasionally stirring for another 3 to 4 minutes until golden and tender. Stir in the garlic and cook for a minute more until aromatic.
Step 4: To a bowl, transfer the mixture and add the tomatoes, egg, a cup of mozzarella, and the rest of the half cup marinara. Mix well until everything is incorporated. Then, into the eggplant boats, scoop the mixture and sprinkle over the rest of 1 cup mozzarella, Parmesan, and bread crumbs.
Step 5: Place in the preheated oven and bake for about 50 minutes until the eggplants are tender and the cheese is golden. Remove from the oven when done and garnish with basil.
Step 6: Serve and enjoy!
