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Eggplant Parmesan Stuffed with Cheese

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner Italian
Eggplant Parmesan Stuffed with Cheese
Ingredients
  • 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 teaspoon chopped fresh Italian parsley
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese
Instructions
1
Preheat your oven to the optimal temperature of 325 degrees Fahrenheit (or 165 degrees Celsius, if you prefer metric).
2
Cut the eggplant into manageable pieces and remove the centers to create a cavity for stuffing.
3
In a large skillet, heat a generous amount of olive oil over medium-high heat. Sear the chopped eggplant, along with some sliced onions and minced garlic, until they reach a golden brown color. Add a pinch of dried oregano and some freshly ground black pepper to enhance the flavor.
4
Spoon the cooked eggplant mixture into the hollowed-out centers, filling them to capacity.
5
Add a sprinkle of grated Parmesan cheese, some crushed bread crumbs, and a few sprigs of fresh parsley to each stuffed eggplant. Arrange them in a single layer in a shallow baking dish.
6
Pour a layer of tomato sauce over the eggplants, followed by a generous helping of shredded mozzarella cheese.
7
Bake the stuffed eggplants in the preheated oven until they are tender enough to be pierced with a fork and the cheese is melted and bubbly, taking approximately 30 minutes.