Experience the culinary brilliance of our Stuffed Eggplant Parmesan—a delectable twist on the classic Italian dish. This recipe transforms humble eggplants into savory vessels, generously filled with a flavorful medley of tomatoes, onions, and gooey cheeses. With a crispy golden topping and the richness of marinara, this dish promises an explosion of taste in every bite. Elevate your dinner table with this irresistible rendition of Eggplant Parmesan!
In the heart of our kitchen, the Stuffed Eggplant Parm has earned its place as a family favorite. Imagine the enticing aroma as eggplants are filled with a symphony of flavors, creating a dish that not only tantalizes the taste buds but also brings everyone together. This recipe has become a tale of culinary joy, turning ordinary evenings into celebrations around the dinner table.
Why This Stuffed Eggplant Parmesan:
- Innovative Twist: Transform traditional Eggplant Parmesan into a delightful stuffed version, enhancing both presentation and taste.
- Flavorful Medley: The combination of tomatoes, onions, and a blend of cheeses creates a harmonious filling that adds depth and richness to each bite.
- Crispy Golden Perfection: A golden crown of Parmesan and bread crumbs ensures a satisfying crunch, complementing the tender eggplant boats beneath.
- Easy Prep, Big Impact: Impress your guests with a dish that looks and tastes gourmet, yet is surprisingly easy to prepare.
Ingredients:
- 1 1/2 cups marinara, divided
- 2 medium eggplants, halved
- 15ml (1 tbsp.) extra-virgin olive oil
- 1 medium onion, chopped
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup chopped tomatoes
- 1 large egg, lightly beaten
- 240g shredded mozzarella, divided
- 30g freshly grated Parmesan
- 30g Italian bread crumbs
- Freshly sliced basil, for garnish
Directions:
- Preheat the oven to 350°F. Spread 1 cup of marinara 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 boats. Transfer the eggplant boats to the baking dish. Roughly chop the scooped-out eggplant flesh.
- In a large skillet over medium heat, heat olive oil. Add onion and cook until soft (about 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).
- Transfer the mixture to a bowl and add tomatoes, egg, 1 cup of mozzarella, and the remaining 1/2 cup marinara. Mix until just combined, then scoop into the eggplant boats.
- Top with the remaining 1 cup mozzarella, Parmesan, and bread crumbs.
- Bake until eggplants are tender and cheese is golden (about 50 minutes).
- Garnish with basil before serving.
Notes: For a healthier option, you can opt for whole wheat Italian bread crumbs. Customize the filling with your favorite herbs or add a touch of red pepper flakes for a hint of heat. Enjoy this Stuffed Eggplant Parmesan as a standout dish that marries simplicity with gourmet flair!
