YIELD: 4 servings
This stuffed eggplant Parm is my ultimate favorite eggplant recipe! A classic and guarantee to deliver the best eggplant dish. Eggplant boats stuffed with eggplant Parm and topped with melted mozzarella. The perfect comfort food for all our vegetarian friends!
INGREDIENTS :
- 3 tbsp plus 1 tsp olive oil, divided
- 2 medium eggplants (about 2 1/2 lbs total)
- 1 medium yellow onion, finely chopped
- 1/4 c. Panko breadcrumbs
- 3 cloves garlic, minced
- 1/4 c. torn fresh basil leaves, plus more for topping
- 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 and preheat the oven to 400 degrees F.
Step 2: In half lengthwise, slice each eggplant, making sure to leave about a 2-inch border. Cut around the insides of each half using a paring knife. Using a spoon, scoop out the flesh, making boats out of the shells. Then, roughly chop the flesh. Set aside.
Step 3: With 1 tbsp oil, rub the insides of the hollowed eggplant shells and sprinkle each 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. Note that the roasting time varies depending on the size of the eggplant. It is done when the is no resistance when the eggplant is pierced with a tip of a paring knife. Set aside.
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 tender. Then, add the chopped flesh along with the garlic, the rest of the half tsp salt, and 1/4 tsp pepper. Continue to cook for another 7 to 9 minutes or until the eggplant is tender, stirring often. Next, stir in 1 c of marinara and cook for 2 minutes more until heated through. Take the pan off the heat and stir in the basil, 1 c mozzarella, and 1/4 c. Parmesan cheese.
Step 6: Set the broiler to high. Then, take the baking dish out of the oven. Onto a work surface, transfer the eggplant shells. Into the baking dish, pour the rest of the 1 c marinara sauce and evenly spread into a single layer. Place the eggplant shells back into the baking dish. Into each shell, evenly spoon the filling and top with the rest of the half c. mozzarella, 1/4 c. Parmesan, and the reserved breadcrumb mixture. Place in the broiler for about 2 to 4 minutes or until the cheese has melted and bubbled and the breadcrumbs are browned.
Step 7: Before serving, top the eggplant shells with marinara sauce from the baking dish and garnish with more basil. Enjoy!
Storage:
Place 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 tsp olive oil, divided
- 2 medium eggplants (about 2 1/2 lbs total)
- 1 medium yellow onion, finely chopped
- 1/4 c. Panko breadcrumbs
- 3 cloves garlic, minced
- 1/4 c. torn fresh basil leaves, plus more for topping
- 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 and preheat the oven to 400 degrees F.
Step 2: In half lengthwise, slice each eggplant, making sure to leave about a 2-inch border. Cut around the insides of each half using a paring knife. Using a spoon, scoop out the flesh, making boats out of the shells. Then, roughly chop the flesh. Set aside.
Step 3: With 1 tbsp oil, rub the insides of the hollowed eggplant shells and sprinkle each 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. Note that the roasting time varies depending on the size of the eggplant. It is done when the is no resistance when the eggplant is pierced with a tip of a paring knife. Set aside.
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 tender. Then, add the chopped flesh along with the garlic, the rest of the half tsp salt, and 1/4 tsp pepper. Continue to cook for another 7 to 9 minutes or until the eggplant is tender, stirring often. Next, stir in 1 c of marinara and cook for 2 minutes more until heated through. Take the pan off the heat and stir in the basil, 1 c mozzarella, and 1/4 c. Parmesan cheese.
Step 6: Set the broiler to high. Then, take the baking dish out of the oven. Onto a work surface, transfer the eggplant shells. Into the baking dish, pour the rest of the 1 c marinara sauce and evenly spread into a single layer. Place the eggplant shells back into the baking dish. Into each shell, evenly spoon the filling and top with the rest of the half c. mozzarella, 1/4 c. Parmesan, and the reserved breadcrumb mixture. Place in the broiler for about 2 to 4 minutes or until the cheese has melted and bubbled and the breadcrumbs are browned.
Step 7: Before serving, top the eggplant shells with marinara sauce from the baking dish and garnish with more basil. Enjoy!
Storage:
Place any leftovers in an airtight container and store them in the fridge for up to 4 days.
