Elevate your dinner game with our tantalizing Stuffed Eggplant Parm recipe! This dish takes the beloved Eggplant Parmesan to new heights by stuffing tender eggplant halves with a savory mixture of onions, tomatoes, garlic, and gooey melted cheese. Each bite is a symphony of flavors, from the rich marinara sauce to the crispy bread crumb topping. Whether you’re a vegetarian looking for a hearty meal or a food lover craving Italian-inspired comfort food, this recipe is sure to satisfy your cravings and leave you longing for seconds.
In our kitchen, the Stuffed Eggplant Parm has become a culinary sensation that never fails to impress. I still remember the first time I made it for my family; the aroma of roasted eggplant and bubbling marinara filled the air, teasing our taste buds with anticipation. As we gathered around the dinner table and took our first bites, there were murmurs of delight and nods of approval. My husband, who typically isn’t a fan of eggplant, couldn’t get enough of this dish. It has since become a regular on our dinner rotation, a testament to its irresistible flavors and comforting appeal.
Why This Stuffed Eggplant Parm Is a Must-Try!
- Experience the perfect marriage of flavors and textures, from tender eggplant to melty cheese and zesty marinara.
- Impress your family and friends with a visually stunning dish that’s as delicious as it is beautiful.
- Enjoy a satisfying vegetarian meal that’s packed with protein and wholesome ingredients.
- Elevate your cooking repertoire with this simple yet elegant recipe that’s perfect for weeknight dinners or special occasions.
- Create lasting memories around the dinner table as you savor each bite of this irresistible Stuffed Eggplant Parm.
Ingredients:
- 1 1/2 cups marinara sauce, divided
- 2 medium eggplants, halved
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup chopped tomatoes
- 1 large egg, lightly beaten
- 2 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup Italian bread crumbs
- Freshly sliced basil, for garnish
Directions:
- Preheat the oven to 350°F (175°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
- Using a spoon, hollow out the eggplants, leaving about a 1/2-inch-thick border around the skin to create a boat. Transfer the eggplant halves to the baking dish.
- In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until soft, about 5 minutes. Stir in the chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- Transfer the mixture to a bowl and add the chopped tomatoes, lightly beaten egg, 1 cup of mozzarella cheese, and the remaining 1/2 cup of marinara sauce. Mix until just combined, then spoon the mixture into the eggplant boats.
- Top the stuffed eggplants with the remaining 1 1/2 cups of shredded mozzarella cheese, freshly grated Parmesan cheese, and Italian bread crumbs.
- Bake in the preheated oven until the eggplants are tender and the cheese is golden, about 50 minutes.
- Garnish with freshly sliced basil before serving.
Notes:
- Feel free to customize the filling with your favorite vegetables or protein.
- Serve the Stuffed Eggplant Parm with a side of pasta or a green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
