Stuffed Eggplant Parm
 
 
You won't miss the pasta.
Author:
Recipe type: Main
Ingredients
  • 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
Instructions
  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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/01/18/stuffed-eggplant-parm/