Name: Stuffed Eggplant Parmesan
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim - 2 medium; Chopped onion - ½ cup; Garlic, crushed - 2 cloves; Dried oregano - 1 teaspoon; Freshly ground black pepper to taste - 1 teaspoon; Grated Parmesan cheese - ¼ cup; Bread crumbs - ½ cup; Chopped fresh Italian parsley - 1 teaspoon; Tomato sauce - 2 cups; Shredded mozzarella cheese - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Eggplant Parmesan

1. Olive oil - 2 tablespoons

2. Eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim - 2 medium

3. Chopped onion - ½ cup

4. Garlic, crushed - 2 cloves

5. Dried oregano - 1 teaspoon

6. Freshly ground black pepper to taste - 1 teaspoon

7. Grated Parmesan cheese - ¼ cup

8. Bread crumbs - ½ cup

9. Chopped fresh Italian parsley - 1 teaspoon

10. Tomato sauce - 2 cups

11. Shredded mozzarella cheese - 1 cup

How to cook deliciously - Stuffed Eggplant Parmesan

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.

3. Stage

Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.