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Stuffed Eggplant Parm
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You won't miss the pasta.
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- Yields:
- 4 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 50 mins
- Total Time:
- 1 hr 10 mins
Ingredients
- 1 1/2 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
- 2 1/2 c.
shredded mozzarella, divided
- 1/4 c.
freshly grated Parmesan
- 1/4 c.
Italian bread crumbs
Freshly sliced basil, for garnish
Directions
- Step 1Preheat 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 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
- Step 2In 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.
- Step 3Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
- Step 4Bake until eggplants are tender and cheese is golden, about 50 minutes.
- Step 5Garnish with basil before serving.
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