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. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Roughly chop eggplant centers.
3. 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.
4. 4 Spoon mixture into hollowed-out eggplants.
5. 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.
6. 6 Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
7. 7 Serve and enjoy!

Nutrition per serving