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!

  • 23 Feb 2025
  • Cook time 95 min
  • Prep time 25 min
  • 4 Servings
  • 10 Ingredients

Cheesy stuffed eggplant parmigiana

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:

2 eggplant
900g
2 tbsp olive oil
27g
1 tbsp butter
16g
1 onion
160g
2 garlic cloves
6g
1 cup bread crumbs
90g
1 tbsp basil
4g
1/3 cup grated parmesan cheese
27g
2 cups pasta sauce
460g
1 cup mozzarella cheese
100g

Instructions:

1. Prepare the Eggplants:
- 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.
2. Cook the Onion and Garlic:
- 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.
3. Prepare the Filling:
- 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.
4. Stuff the Eggplants:
- 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.
5. Add Sauce and Cheese:
- Pour the pasta sauce evenly over the stuffed eggplants.
- Sprinkle the shredded mozzarella cheese over the top of the sauce.
6. Bake:
- 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.
7. Serve:
- 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 Size450 grams
Energy
Calories 350kcal17%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 44g13%
Fiber 11g28%
Sugar 18g18%
Fat
Fat 20g23%
Saturated 7g23%
Cholesterol 30mg-
Vitamins
Vitamin A 120ug13%
Choline 44mg8%
Vitamin B1 0.36mg30%
Vitamin B2 0.37mg28%
Vitamin B3 8mg47%
Vitamin B6 0.51mg30%
Vitamin B9 100ug25%
Vitamin B12 0.40ug17%
Vitamin C 11mg12%
Vitamin E 3.54mg24%
Vitamin K 30ug25%
Minerals
Calcium, Ca 340mg27%
Copper, Cu 0.36mg41%
Iron, Fe 2.76mg25%
Magnesium, Mg 72mg18%
Phosphorus, P 320mg26%
Potassium, K 1040mg31%
Selenium, Se 14ug26%
Sodium, Na 770mg51%
Zinc, Zn 2.09mg19%
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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