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.

Print Recipe

Prep Time 30

Cook Time 35

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Method Nutrition

Ingredients

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

Method

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!