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!
Cook time 95 min
Prep time 25 min
Ingredients:
2 eggplant2 tbsp olive oil
1 tbsp butter
1 onion
2 garlic cloves
1 cup bread crumbs
1 tbsp basil
1/3 cup grated parmesan cheese
2 cups pasta sauce
1 cup mozzarella cheese
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.
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 per serving
4 ServingsCalories 350kcal
Protein 16g
Carbohydrates 44g
Fiber 11g
Sugar 18g
Fat 20g
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