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Minggu, 16 Agustus 2020

Stuffed Eggplant Parm


Stuffed Eggplant Parm

Calling all eggplant Parm-lovers! This is vegetarian comfort food at its finest. It’s everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. 

It’s a seriously cheesy, flavor-packed dinner you’ll quickly fall in love with.

Stuffed Eggplant Parm

YIELDS PREP TIME COOK TIME TOTAL TIME
4 SERVINGS 20 MINS 50 MINS 1 HOUR 10 MINS

Ingredients:

  • Freshly sliced basil, for garnish
  • 1/4 c. Italian bread crumbs
  • 2 cloves garlic, minced
  • 1 c. chopped tomatoes
  • 1 large egg, lightly beaten
  • 2 1/2 c. shredded mozzarella, divided
  • 1/4 c. freshly grated Parmesan
  • Freshly ground black pepper
  • Kosher salt
  • 1 1/2 c. marinara, divided
  • 2 medium eggplants, halved
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 tsp. dried oregano 

Directions:

  1. Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
  3. Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
  4. Bake until eggplants are tender and cheese is golden, about 50 minutes.
  5. Garnish with basil before serving.


Adapted from smittenkitchen.com

Stuffed Eggplant Parm
4/ 5
Oleh