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–+ servings

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 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition

Ingredients
  

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
 

  1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. Roughly chop eggplant centers.
  3. 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.
  4. Spoon mixture into hollowed-out eggplants.
  5. Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
  6. Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
  7. Serve and enjoy!

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 14gFat: 15gSaturated Fat: 5gCholesterol: 19mgSodium: 947mgFiber: 14gSugar: 21g

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