Stuffed Eggplant Parmesan
Description
This stuffed eggplant recipe features a filling of scooped-out flesh cooked with onion and garlic, topped with tomato sauce, cheese, and bread crumbs.
Ingredients
•
2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
•
2 tablespoons olive oil
•
1/2 cup chopped onion
•
2 cloves garlic, crushed
•
1 teaspoon dried oregano
•
freshly ground black pepper to taste
•
1/4 cup grated Parmesan cheese
•
1/2 cup bread crumbs
•
1 teaspoon chopped fresh Italian parsley
•
2 cups tomato sauce
•
1 cup shredded mozzarella cheese
Directions
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2
Roughly chop eggplant centers.
3
Heat olive oil in a large skillet over medium-high heat. Add chopped eggplant, onion, garlic, oregano, and black pepper: cook and stir until lightly browned.
4
Spoon mixture into hollowed-out eggplants.
5
Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
6
Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
7
Serve and enjoy!