Stuffed Eggplant Parmesan is a delightful twist on the classic Italian dish. This recipe features tender eggplant halves filled with a savory mix of vegetables, cheese, and herbs, then baked to perfection with a golden, cheesy topping. It’s a hearty, flavorful dish that’s perfect for any occasion, offering a satisfying blend of textures and tastes.
This Stuffed Eggplant Parmesan has become a beloved dish in our household, especially on special family dinner nights. My husband and kids can’t get enough of it! I remember the first time I made it; the aroma filled the kitchen, and the sight of the bubbling cheese and perfectly baked eggplant had everyone eagerly gathered around the table. It quickly became a requested favorite, and now, it’s a meal that always brings smiles and satisfied appetites.
Why This Stuffed Eggplant Parmesan
- Flavor-Packed Filling: A delicious blend of eggplant, onion, tomato, and fresh herbs.
- Cheesy Goodness: Layers of mozzarella and Parmesan create a rich, melty topping.
- Healthy and Hearty: Eggplant offers a nutritious base, packed with vitamins and fiber.
- Simple Preparation: Easy-to-follow steps make this dish perfect for any cook.
- Beautiful Presentation: Stuffed eggplants look impressive and make for an elegant meal.
Ingredients
Stuffed Eggplant Parmesan:
- 2 eggplants (each about 10 oz or 280 g)
- 2 tablespoons (30 ml) canola oil, divided
- 1 cup (150 g) sweet onion, chopped
- 1 tablespoon (2 g) fresh thyme, chopped
- 1 tablespoon (6 g) garlic, minced
- 1 teaspoon (5 g) kosher salt
- 1 small tomato, chopped (about 1 cup or 180 g)
- 2 large eggs, lightly beaten
- ½ cup (20 g) fresh basil, chopped
- 2 ounces (60 g) mozzarella cheese, shredded (about 3/4 cup)
- ¾ cup (45 g) Italian-seasoned panko breadcrumbs, divided
- 1½ cups (360 ml) jarred pasta sauce, divided
- 2 ounces (60 g) fresh mozzarella cheese, torn into small pieces (about 1/2 cup)
- 1½ ounces (45 g) Parmesan cheese, shredded (about 1/2 cup)
- Small fresh basil leaves for topping
Directions
- Prepare the Eggplants: Preheat the oven to 350°F (175°C). Using a vegetable peeler, partially peel the eggplants in 1-inch strips. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin. Brush the eggplant halves with 1 tablespoon of canola oil and place them in a 13×9-inch baking dish. Bake for 40 minutes. Remove the eggplant pulp with a serrated tomato corer or melon baller, leaving a 1/2-inch shell. Coarsely chop the pulp and set the shells aside.
- Cook the Onion Mixture: Heat the remaining 1 tablespoon of oil in a small skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add the thyme, garlic, and salt, and cook, stirring constantly, for 1 minute.
- Prepare the Filling: In a medium bowl, combine the chopped eggplant pulp with the onion mixture and chopped tomato. Add the beaten eggs, chopped basil, shredded mozzarella, and 1/2 cup of the panko breadcrumbs. Mix well to coat everything evenly.
- Assemble the Dish: Spray a 13×9-inch baking dish with cooking spray and spread 1/2 cup of pasta sauce on the bottom. Place the eggplant shells in the dish and divide the filling mixture evenly among them. Top with the remaining 1 cup of pasta sauce and 1/4 cup of breadcrumbs. Sprinkle with torn mozzarella and Parmesan cheese.
- Bake and Serve: Bake the stuffed eggplants in the preheated oven until the cheese is melted and the top is golden brown, about 35-40 minutes. Garnish with fresh basil leaves before serving.
Notes
- Substitutions: You can use any type of cheese you prefer. Feta or cheddar can add a different flavor profile.
- Cooking Tips: Make sure to thoroughly cook the eggplant until tender for the best texture.
- Nutritional Information: This dish is a good source of protein and vitamins, thanks to the combination of vegetables and cheese.
