Stuffed Eggplant Parmesan (Print Version)
# Ingredients:
→ Base
01 -
2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
→ Aromatics
02 -
2 tablespoons olive oil
03 -
½ cup chopped onion
04 -
2 cloves garlic, crushed
→ Seasonings
05 -
1 teaspoon dried oregano
06 -
Freshly ground black pepper to taste
07 -
1 teaspoon chopped fresh Italian parsley
→ Toppings
08 -
¼ cup grated Parmesan cheese
09 -
½ cup bread crumbs
10 -
1 cup shredded mozzarella cheese
11 -
2 cups tomato sauce
# Instructions:
01 -
Preheat the oven to 165°C (325°F). Roughly chop the reserved eggplant centers from hollowing out the halves.
02 -
Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper until lightly browned. Spoon mixture into the hollowed-out eggplant halves.
03 -
Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Arrange in a shallow baking dish. Pour tomato sauce over the eggplants and top with mozzarella cheese.
04 -
Bake in the preheated oven until eggplant is fork-tender and cheese is golden and bubbly, about 30 minutes.
# Notes:
01 -
For best results, select firm eggplants with smooth, shiny skin. The hollowed-out eggplant pulp creates a flavorful filling that reduces food waste.