Stuffed Eggplant Parm

Stuffed Eggplant Parm


You won't miss the pasta.
  • 1½ c. marinara, divided
  • 2 medium eggplants, halved
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 c. chopped tomatoes
  • 1 large egg, lightly beaten
  • 2½ c. shredded mozzarella, divided
  • ¼ c. freshly grated Parmesan
  • ¼ c. Italian bread crumbs
  • Freshly sliced basil, for garnish
  1. Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a ½-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
  3. Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining ½ cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
  4. Bake until eggplants are tender and cheese is golden, about 50 minutes.
  5. Garnish with basil before serving.

How To Make Stuffed Eggplant Parm

Stuffed Eggplant Parm is the low-carb dinner that will make you actually want to eat vegetables. Full recipe:

Julkaissut Delish Torstaina 19. huhtikuuta 2018