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
398 Calories
Recipe Instructions
Step 1
Serve and enjoy!
Step 2
Roughly chop eggplant centers.
Step 3
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 4
Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
Step 5
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
Step 6
Spoon mixture into hollowed-out eggplants.
Step 7
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.
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
