Eggplant is one of the most popular and versatile vegetables. It can be turned into many delicious dishes, evenly it as a great substitute for meat. And in the post today, we are so glad to share Stuffed Eggplant Parm – the best delicious dish that made by this good vegetable. It is perfect for any meal of whole day, lunch or dinner. To know how delicious it is, let give this eggplant recipe a try.

Stuffed Eggplant Parm

Recipe by Sandra MyersCourse: Side Dish, DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

1 large egg, lightly beaten
1/4 c. Italian bread crumbs
1 c. chopped tomatoes
2 medium eggplants, halved
2 cloves garlic, minced
1 medium onion, chopped
1 tsp. dried oregano
1 1/2 c. marinara, divided
1 tbsp. extra-virgin olive oil
2 1/2 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
Freshly sliced basil, for garnish

Directions

Preheat oven to 350°.
Spread 1 cup of marinara over the bottom of a 9×13-inch baking dish. Hollow out eggplants with a spoon, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
In a large skillet, heat oil over medium heat. 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, for about 3 – 4 minutes. Add garlic and cook until fragrant, 1 minute.
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.
Bake until eggplants are tender and cheese is golden, about 50 minutes.
Before serving, garnish with basil.