Description
Indulge in the classic flavors of eggplant parmesan with this easy-to-make Stuffed Eggplant Parmesan recipe. Tender eggplant halves are filled with a delicious blend of cheeses, herbs, and seasonings, then baked to perfection and topped with a rich tomato sauce. The result is a mouthwatering, satisfying dish that’s perfect for a weeknight dinner.
Ingredients
– 2 medium eggplants, halved lengthwise
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh basil
– 1 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup marinara or tomato sauce
– Salt and pepper to taste
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. Scoop out the flesh from the eggplant halves, leaving about 1/4 inch of flesh attached to the skin. Chop the scooped-out eggplant flesh.
3. 3. In a mixing bowl, combine the chopped eggplant flesh, mozzarella cheese, Parmesan cheese, breadcrumbs, garlic, basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
4. 4. Spoon the filling mixture into the eggplant halves, pressing it down gently to compact it.
5. 5. Place the stuffed eggplant halves on a baking sheet or in a baking dish. Pour the marinara or tomato sauce over the top.
6. 6. Bake for 25-30 minutes, or until the eggplant is tender and the filling is hot and bubbly.
7. 7. Serve the Stuffed Eggplant Parmesan hot, garnished with additional basil or Parmesan cheese if desired.
Notes
For a heartier meal, serve the Stuffed Eggplant Parmesan with a side salad or garlic bread. You can also experiment with different cheese or herb combinations to suit your taste preferences.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian