Stuffed Eggplant Parmesan

Name: Stuffed Eggplant Parmesan
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim; 1/2 cup chopped onion; 2 cloves garlic, crushed; 1 teaspoon dried oregano; freshly ground black pepper to taste; 1/4 cup grated Parmesan cheese; 1/2 cup bread crumbs; 1 teaspoon chopped fresh Italian parsley; 2 cups tomato sauce; 1 cup shredded mozzarella cheese

⏱️ Ready in 1h 🥄 Prep 30 min 🔥 Cook 30 min 👥 4 servings 👁️ 16 views

A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 30 min

Cook 30 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 316

% Daily Value*

Total Fat 14.2g 18%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1001mg 44%

Total Carbohydrate 36g 13%

Dietary Fiber 9.5g 34%

Total Sugars 15.8g

Protein 15.3g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 325 degrees F (165 degrees C).

Heat olive oil in a large skillet over medium high heat.

Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper.

Cook and stir until lightly browned.

Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley.

Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.

Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly.

Serve immediately.