Stuffed Eggplant Parmesan

This stuffed eggplant recipe features a filling of scooped-out flesh cooked with onion and garlic, topped with tomato sauce, cheese, and bread crumbs.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 316 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 2 cloves garlic, crushed
• 2 cups tomato sauce
• freshly ground black pepper to taste
• 1 teaspoon chopped fresh Italian parsley
• 0.25 cup grated Parmesan cheese
• 0.5 cup chopped onion
• 0.5 cup bread crumbs
• 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh ri

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Roughly chop eggplant centers.

Step 3

Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper in hot oil until lightly browned. Spoon mixture into hollowed-out eggplants.

Step 4

Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.

Step 5

Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.