This delectable Stuffed Eggplant Parmesan is a delightful twist on the classic Italian dish. The eggplants are hollowed out and filled with a savory mixture of vegetables, herbs, and cheese, then baked to perfection. It's a hearty and delicious meal that is sure to impress your guests.
Preparation time
20min
Cooking time
45min
Ingredients
4 Servings
- 10 grams basil
- 0.5 teaspoon black pepper
- 100 grams breadcrumbs
- 2 eggplants
- 2 garlic cloves
- 150 grams mozzarella cheese
- 2 tablespoons olive oil
- 1 onion
- 50 grams parmesan cheese
- 1 teaspoon salt
- 400 grams tomatoes
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm thick shell. Chop the scooped eggplant flesh and set aside.
Step 3
Brush the eggplant shells with 1 tablespoon of olive oil and place them on a baking sheet. Bake in the preheated oven for 20 minutes.
Step 4
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Step 5
Add the minced garlic and cook for another minute.
Step 6
Stir in the chopped eggplant flesh and cook for 5 minutes, until softened.
Step 7
Add the canned diced tomatoes, breadcrumbs, grated Parmesan cheese, chopped basil, salt, and black pepper. Mix well and cook for another 5 minutes.
Step 8
Remove the eggplant shells from the oven and fill them with the cooked mixture.
Step 9
Sprinkle the shredded mozzarella cheese on top of the stuffed eggplants.
Step 10
Return the stuffed eggplants to the oven and bake for another 25 minutes, until the cheese is melted and golden brown.
Step 11
Serve hot and enjoy your Stuffed Eggplant Parmesan!