Cheesy stuffed eggplant parmigiana
Cheesy Stuffed Eggplant Parmigiana features roasted eggplant halves filled with a savory mixture of sautéed onion, garlic, breadcrumbs, and cheeses, all topped with marinara sauce and melted mozzarella. This dish is baked until bubbly and golden, making it perfect for a comforting family meal.
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!
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!
Cheesy stuffed eggplant parmigiana FAQ:
Choose medium-sized eggplants, about 6-8 inches long, to ensure they hold enough filling and cook evenly.
Bake the stuffed eggplants at 375°F (190°C) for a total of 40-45 minutes: 30 minutes covered with foil, followed by an additional 10-15 minutes uncovered until the cheese is bubbly and golden brown.
Yes, you can prepare the filling in advance. Store it in the refrigerator for up to 24 hours before stuffing the eggplants, but ensure to cool it completely before refrigerating.
You can use crushed crackers or panko breadcrumbs as a substitute. For a gluten-free option, try gluten-free breadcrumbs or ground nuts.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving for best results.
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.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 16g
Carbohydrates 44g
Fiber 11g
Sugar 18g
Fat 20g
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