PREP TIME: 20 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 10 MINS | YIELDS: 4 servings
Impressive presentation and superb flavour. This stuffed eggplant Parm will make sure you’ll not miss the pasta! Try this very soon, you’ll be surprised how unbelievably good this stuffed eggplant Parm is!
INGREDIENTS
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1 tablespoon extra-virgin olive oil
2 medium eggplants, halved
1 teaspoon dried oregano
1 medium onion, chopped
1 large egg, lightly beaten
2 1/2 cups shredded mozzarella, divided
2 cloves garlic, minced
1 cup chopped tomatoes
1/4 cup freshly grated Parmesan
1/4 cup Italian bread crumbs
1 1/2 cups marinara, divided
Freshly sliced basil, for garnish
Kosher salt
Freshly ground black pepper
How to make Stuffed Eggplant Parm
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: On the bottom of a 9 x 13-inch baking dish, spread a cup of marinara. Hollow out the eggplant using a spoon, making sure to leave about half an inch thick border around the skin. Place the eggplant boat in the baking dish. Grab the scooped-out eggplant flesh and chop it roughly.
Step 3: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion and cook for about 5 minutes or until soft. Add the chopped eggplant, stir, and season with oregano, salt, and pepper. Continue to cook for another 3 to 4 minutes, stirring frequently until golden and tender. Now, add the garlic and cook for a minute more until aromatic.
Step 4: To a bowl, transfer the mixture along with the tomatoes, eggs, a cup of mozzarella, and the rest of the half cup marinara. Mix well until just combined. Once mixed, scoop the mixture into the eggplant boats. Top each boat with the rest of the mozzarella, Parmesan, and bread crumbs.
Step 5: Place the baking dish in the preheated oven and bake the eggplant boats for about 50 minutes or until tender and the cheese is golden. Remove from the oven when done, and serve garnished with some basil. Enjoy!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium eggplants, halved
- 1 teaspoon dried oregano
- 1 medium onion, chopped
- 1 large egg, lightly beaten
- 2 1/2 cups shredded mozzarella, divided
- 2 cloves garlic, minced
- 1 cup chopped tomatoes
- 1/4 cup freshly grated Parmesan
- 1/4 cup Italian bread crumbs
- 1 1/2 cups marinara, divided
- Freshly sliced basil, for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: On the bottom of a 9 x 13-inch baking dish, spread a cup of marinara. Hollow out the eggplant using a spoon, making sure to leave about half an inch thick border around the skin. Place the eggplant boat in the baking dish. Grab the scooped-out eggplant flesh and chop it roughly.
Step 3: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion and cook for about 5 minutes or until soft. Add the chopped eggplant, stir, and season with oregano, salt, and pepper. Continue to cook for another 3 to 4 minutes, stirring frequently until golden and tender. Now, add the garlic and cook for a minute more until aromatic.
Step 4: To a bowl, transfer the mixture along with the tomatoes, eggs, a cup of mozzarella, and the rest of the half cup marinara. Mix well until just combined. Once mixed, scoop the mixture into the eggplant boats. Top each boat with the rest of the mozzarella, Parmesan, and bread crumbs.
Step 5: Place the baking dish in the preheated oven and bake the eggplant boats for about 50 minutes or until tender and the cheese is golden. Remove from the oven when done, and serve garnished with some basil. Enjoy!
