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Stuffed Eggplant Parm

10/30/2018, noon
YIELDS: 4 / TOTAL TIME: 1:10 MINS INGREDIENTS 1 1/2 c. marinara, divided 2 medium eggplants, halved 1 tbsp. extra-virgin ...

YIELDS: 4 / TOTAL TIME: 1:10 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 & 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

  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 1/2-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 1/2 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.