Cheesy stuffed eggplant parmigiana
Indulge in this delicious Cheesy Stuffed Eggplant Parmigiana recipe featuring succulent eggplant halves filled with a savory blend of breadcrumbs, basil, and grated parmesan, smothered in rich pasta sauce and topped with melted mozzarella. Perfect for a comforting vegetarian meal that's bursting with Italian flavors. Ready in just an hour!
- 25 Mar 2025
- Cook time 95 min
- Prep time 25 min
- 4 Servings
- 10 Ingredients
Cheesy Stuffed Eggplant Parmigiana is a delicious and comforting dish that combines the rich flavors of eggplant, cheese, and pasta sauce. This recipe is perfect for a family dinner or a gathering with friends, promising a satisfying and hearty meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut them in half lengthwise. Scoop out the flesh, leaving about a 1/4 inch of the shell intact to create a “boat.” Chop the scooped-out flesh and set it aside.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the chopped onion and cook until it is soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped eggplant flesh to the skillet with the onions and garlic. Cook until the eggplant is tender, about 5-7 minutes.
- Stir in the bread crumbs and basil, and cook for another 2-3 minutes until the mixture is well combined.
- Remove the skillet from the heat and stir in the grated Parmesan cheese.
- Place the eggplant shells into a baking dish.
- Fill each eggplant shell with the bread crumb mixture, pressing it down gently to compact the filling.
- Pour the pasta sauce evenly over the stuffed eggplants.
- Sprinkle the shredded mozzarella cheese over the top of the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove the eggplant parmigiana from the oven and let it cool for a few minutes before serving. Enjoy your cheesy, hearty meal!
Tips:
- Choose firm and shiny eggplants to ensure freshness.
- Make sure to preheat your oven to 375°F (190°C) before you start preparing your ingredients.
- Use a sharp knife to carefully scoop out the eggplant flesh without tearing the skin.
- Don't throw away the scooped-out eggplant: Chop it up and add it to your stuffing mixture.
- To prevent a soggy dish, lightly salt the eggplant shells and let them sit for 15 minutes before rinsing and patting them dry.
- If you prefer a crispier texture, toast the breadcrumbs in a skillet with a little bit of olive oil before adding them to the mixture.
- Feel free to add other herbs like oregano or thyme for added flavor.
With its melody of flavors and cheesy goodness, Cheesy Stuffed Eggplant Parmigiana is sure to become a favorite at your dining table. Follow these tips to perfect the dish, and don't forget to share this hearty meal with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 350kcal | 17% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 11g | 28% |
| Sugar 18g | 18% |
| Fat | |
| Fat 20g | 23% |
| Saturated 7g | 23% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 44mg | 8% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 8mg | 47% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 11mg | 12% |
| Vitamin E 3.54mg | 24% |
| Vitamin K 30ug | 25% |
| Minerals | |
| Calcium, Ca 340mg | 27% |
| Copper, Cu 0.36mg | 41% |
| Iron, Fe 2.76mg | 25% |
| Magnesium, Mg 72mg | 18% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 1040mg | 31% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 770mg | 51% |
| Zinc, Zn 2.09mg | 19% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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