Easy Stuffed Eggplant Parmesan Recipe

Stuffed Eggplant Parmesan

 

Contents

Stuffed Eggplant Parmesan

Lauren Miyashiro
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 4

Ingredients
  

  • 1 1/2 c. marinara, divided
  • 2 medium eggplants, halved
  • 1 tbsp extra-virgin olive oil
  • 1 mediumĀ onion, chopped
  • 1 tsp dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 c. chopped tomatoes
  • 1 large egg, lightly beaten
  • 2 1/2c. c. shredded mozzarella, divided
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. Italian bread crumbs
  • Freshly sliced basil, for garnish

Instructions
 

  • Preheat oven to 350Ā°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
  • In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
  • Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
  • Bake until eggplants are tender and cheese is golden, about 50 minutes.
  • Garnish with basil before serving.

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