Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Yield: 4 Servings
This Stuffed Eggplant Parm is just too perfect! I have listed all the things you will be needing so all you have to do is to follow them step by step and you are good to go! Have a wonderful day, friends. Enjoy!
Ingredients:
1 tablespoon extra-virgin olive oil
2 medium eggplants, halved
1 large Egg, lightly beaten
1 ½ cup marinara, divided
¼ cup freshly grated Parmesan
2 cloves garlic, minced
¼ cup Italian bread crumbs
1 medium onion, chopped
1 cup chopped tomatoes
2 ½ cup shredded mozzarella, divided
Freshly sliced basil, for garnish
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add 1 cup of marinara sauce into a 9×13-inch baking dish and spread it evenly.
Make a boat shape out of each eggplant, then arrange them into the baking dish over the sauce.
Chop the eggplant flesh that you removed.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the onion and sauté until soft.
Add the chopped eggplant, salt, pepper, and oregano. Cook for about 3 minutes.
Add the garlic and sauté until aromatic.
Remove everything from the skillet into a large mixing bowl.
Add 1 cup of mozzarella cheese, egg, ½ cup marinara sauce, and tomatoes. Stir until well mixed.
Fill each eggplant boat with the mixture.
Sprinkle the rest of the Parmesan cheese, mozzarella cheese, and breadcrumbs.
Place them inside the preheated oven and bake for 50 minutes or until the cheese turns golden brown.
Remove from the oven and let them rest for a few minutes at room temperature.
Sprinkle freshly chopped basil on top.
Serve warm and enjoy!
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