This was really good. I omitted the bread crumbs on top and didn't miss them a bit.
I browned some chicken sausages and tucked them in the dish before baking. Next time, I might take the sausage meat out of the casings, brown it and mix it in with the rest of the stuffing ingredients.
Lee
Stuffed Eggplant Parm
Directions
I browned some chicken sausages and tucked them in the dish before baking. Next time, I might take the sausage meat out of the casings, brown it and mix it in with the rest of the stuffing ingredients.
Lee
Stuffed Eggplant Parm
- 1 1/2 c. marinara, divided
- 2 medium eggplants, halved
- 1 tbsp. extra-virgin olive oil
- 1 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
- 2 1/2 c. shredded mozzarella, divided
- 1 c. freshly grated Parmesan
- 1/4 c. Italian bread crumbs
- 1/4 c. basil, chiffonade
Directions
- Preheat oven to 350°. Spread about 1 cup marinara sauce in the bottom of a medium baking dish.
- Using a spoon, hollow out the eggplants leaving about a 1/2” thick border around skin to create a boat. Roughly chop scooped out eggplant.
- Place eggplant boats on prepared baking dish. In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in chopped eggplant and season with oregano, salt and pepper. Cook, stirring often, until the eggplant is golden and tender, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Transfer mixture to a bowl.To the bowl with the eggplant mixture, add chopped tomatoes, egg, 1 1/2 cups shredded mozzarella, and 1/2 cup marinara. Mix until just combined. Scoop mixture into eggplant boats. Top with more mozzarella, Parmesan and bread crumbs.
- Bake until the eggplants are tender and the cheese has melted, about 50 minutes.
- Garnish with basil and serve warm.