This stuffed eggplant recipe is a twist on the old standby. I like to use my homemade tomato sauce for this recipe and crushed croutons for bread crumbs. A hint for shelling the eggplants: use a grapefruit spoon to start!
Ingredients
- medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim: 2 piece
- olive oil: 2 Tbsp
- onion: 0.5 cup (chopped)
- garlic: 2 clove (crushed)
- oregano: 1 tsp (dried)
- black pepper: (to taste, freshly ground)
- Parmesan cheese: 0.25 cup (grated)
- bread crumbs: 0.5 cup
- fresh Italian parsley: 1 tsp (chopped)
- tomato sauce: 2 cups
- mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Roughly chop eggplant centers.
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Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper in hot oil until lightly browned. Spoon mixture into hollowed-out eggplants.
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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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Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
