This stuffed eggplant recipe is a delicious twist on the old standby. The eggplants are hollowed out the flesh is gently cooked with garlic and oregano, then baked with my homemade tomato sauce, crushed croutons for bread crumbs, and cheese.
Ingredients
- 2 medium eggplants , cut in half lengthwise and hollowed out to 1/4 inch flesh rim
- 2 tablespoons olive oil
- 0.5 cups chopped onion
- 2 cloves garlic , crushed
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- 0.25 cups grated Parmesan cheese
- 0.5 cups bread crumbs
- 1 teaspoon chopped fresh Italian parsley
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese
Instructions
-
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
-
2
Roughly chop eggplant centers.
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3
Heat olive oil in a large skillet over medium-high heat. Add chopped eggplant, onion, garlic, oregano, and black pepper: cook and stir until lightly browned.
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4
Spoon mixture into hollowed-out eggplants.
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5
Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
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6
Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
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7
Serve and enjoy!
Nutrition Facts
Per serving
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