Stuffed Eggplant Parmesan
Ingredients
- 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
- ½ cup bread crumbs
- 1 teaspoon chopped fresh Italian parsley
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
- Roughly chop eggplant centers.
- 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.
- Spoon mixture into hollowed-out eggplants.
- Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
- Serve and enjoy!
Source
Original recipe: View Original