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Stuffed Eggplant Parmesan

4

0 min

Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan Photo 1

Category

Egg appetizer

Time

0 min

Serving

4 persons

Calories

316

Rating

4.00★ (157)

Cuisine

Author: Victoria Buriak
This stuffed eggplant recipe is a twist on the old standby. I like to use my homemade tomato sauce for this recipe and crushed croutons for bread crumbs. A hint for shelling the eggplants: use a grapefruit spoon to start!

Ingredients

  • medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim: 2 piece
  • olive oil: 2 Tbsp
  • onion: 0.5 cup (chopped)
  • garlic: 2 clove (crushed)
  • oregano: 1 tsp (dried)
  • black pepper: (to taste, freshly ground)
  • Parmesan cheese: 0.25 cup (grated)
  • bread crumbs: 0.5 cup
  • fresh Italian parsley: 1 tsp (chopped)
  • tomato sauce: 2 cups
  • mozzarella cheese: 1 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 325 degrees F (165 degrees C).
    Stuffed Eggplant Parmesan Photo 2
  2. Roughly chop eggplant centers.
    Stuffed Eggplant Parmesan Photo 3
  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.
    Stuffed Eggplant Parmesan Photo 4
  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.
    Stuffed Eggplant Parmesan Photo 5
  5. Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
    Stuffed Eggplant Parmesan Photo 6

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