YIELD: 4 servings
This stuffed eggplant parm is pure love! Eggplant shells filled with classic eggplant Parmesan and topped with loads of melty mozzarella and crispy breadcrumbs. Crazy good, seriously cheesy, and flavorful – I’m pretty sure everyone will be drooling!
INGREDIENTS :
- 3 tbsp plus 1 teaspoon olive oil, divided
- 3 cloves garlic, minced
- 2 medium eggplants (about 2 1/2 lbs total)
- 1/4 c. Panko breadcrumbs
- 1/4 c. torn fresh basil leaves, plus more for topping
- 1 medium yellow onion, finely chopped
- 2 c. marinara sauce, divided
- 1/2 c. finely grated Parmesan cheese (about 2 oz), divided
- 1 1/2 c. whole-milk, low-moisture shredded mozzarella, divided
- 3/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
DIRECTIONS :
Step 1: In the middle, arrange the oven rack. Preheat the oven to 400 degrees F.
Step 2: In half lengthwise, cut the eggplants. Cut around the insides of each half using a paring knife, making sure to leave about half an inch border. Using a spoon, scoop out the flesh, making boats out of the eggplant shells. Then, coarsely chop the flesh. Set aside.
Step 3: Rub with 1 tbsp oil the insides of the hollowed eggplant shells and sprinkle with 1/4 tsp salt and pepper. In a 13 x 9-inch baking dish, place the shells, cut-side-up. Place in the preheated oven and roast for about 20 to 30 minutes until tender. Note that the cooking time varies depending on the size of the eggplant. Set the roasted eggplant aside when done.
Step 4: In a small bowl, place the breadcrumbs, 1 teaspoon of the oil, and a pinch of salt. Mix well and set aside.
Step 5: In a large skillet, heat the rest of the 2 tbsp oil over medium heat. Once the oil is shimmering, add the onion and cook for about 4 to 5 minutes, stirring often, until soft. Next, add the chopped eggplant flesh along with the rest of the half tsp salt and 1/4 tsp pepper. Continue to cook for another 2 minutes until the eggplant is tender, stirring occasionally. Then, whisk in 1 c marinara and cook for 2 minutes more until heated through. Take the skillet off the heat and add the basil, 1 c. mozzarella, and 1/4 c. Parmesan. Stir well.
Step 6: Set the broiler to high, then take the baking dish out of the oven. On a work surface, transfer the eggplant shells. Into the baking dish, pour the rest of the 1 c marinara sauce, spreading it into an even layer. Place the eggplant shells back into the baking dish and evenly spoon the filling into the shells. On top, sprinkle the rest of the half c. mozzarella, 1/4 c. Parmesan, and the reserved breadcrumb mixture.
Step 7: Return the baking dish to the oven and broil for about 2 to 4 minutes until the cheese has melted and bubbled and the breadcrumbs are browned.
Step 8: Serve the stuffed eggplant right away with marinara sauce from the baking dish and more basil. Enjoy!
NOTE:
Keep any leftovers in an airtight container and store them in the fridge for up to 4 days.
Nutrition Facts:
Calories 443, Fat 26.9 g (41.4%), Saturated 9.7 g (48.7%), Carbs 33.6 g (11.2%), Fiber 11.3 g (45.3%), Sugars 18.8 g, Protein 19.8 g (39.6%), Sodium 1183.0 mg (49.3%)
STUFFED EGGPLANT PARM
Ingredients
- 3 tbsp plus 1 teaspoon olive oil, divided
- 3 cloves garlic, minced
- 2 medium eggplants (about 2 1/2 lbs total)
- 1/4 c. Panko breadcrumbs
- 1/4 c. torn fresh basil leaves, plus more for topping
- 1 medium yellow onion, finely chopped
- 2 c. marinara sauce, divided
- 1/2 c. finely grated Parmesan cheese (about 2 oz), divided
- 1 1/2 c. whole-milk, low-moisture shredded mozzarella, divided
- 3/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
Instructions
Step 1: In the middle, arrange the oven rack. Preheat the oven to 400 degrees F.
Step 2: In half lengthwise, cut the eggplants. Cut around the insides of each half using a paring knife, making sure to leave about half an inch border. Using a spoon, scoop out the flesh, making boats out of the eggplant shells. Then, coarsely chop the flesh. Set aside.
Step 3: Rub with 1 tbsp oil the insides of the hollowed eggplant shells and sprinkle with 1/4 tsp salt and pepper. In a 13 x 9-inch baking dish, place the shells, cut-side-up. Place in the preheated oven and roast for about 20 to 30 minutes until tender. Note that the cooking time varies depending on the size of the eggplant. Set the roasted eggplant aside when done.
Step 4: In a small bowl, place the breadcrumbs, 1 teaspoon of the oil, and a pinch of salt. Mix well and set aside.
Step 5: In a large skillet, heat the rest of the 2 tbsp oil over medium heat. Once the oil is shimmering, add the onion and cook for about 4 to 5 minutes, stirring often, until soft. Next, add the chopped eggplant flesh along with the rest of the half tsp salt and 1/4 tsp pepper. Continue to cook for another 2 minutes until the eggplant is tender, stirring occasionally. Then, whisk in 1 c marinara and cook for 2 minutes more until heated through. Take the skillet off the heat and add the basil, 1 c. mozzarella, and 1/4 c. Parmesan. Stir well.
Step 6: Set the broiler to high, then take the baking dish out of the oven. On a work surface, transfer the eggplant shells. Into the baking dish, pour the rest of the 1 c marinara sauce, spreading it into an even layer. Place the eggplant shells back into the baking dish and evenly spoon the filling into the shells. On top, sprinkle the rest of the half c. mozzarella, 1/4 c. Parmesan, and the reserved breadcrumb mixture.
Step 7: Return the baking dish to the oven and broil for about 2 to 4 minutes until the cheese has melted and bubbled and the breadcrumbs are browned.
Step 8: Serve the stuffed eggplant right away with marinara sauce from the baking dish and more basil. Enjoy!
