Stuffed Eggplant Parm
Ingredients
- 2 medium eggplants, about
- Total 2 1/2 pounds
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese, about 6 oz.
- 1/2 cup finely grated Parmesan cheese, about 2 oz.
- 1/4 cup torn fresh basil leaves, more for garnish
- 3 tbsp. Toasted Pine Nuts Optional
- 1/3 cup Panko Breadcrumbs
Stuffed Eggplant Parm
Instructions
Preheat oven to 400°F.
Cut the eggplant in half lengthwise. Using a paring knife, trim the inside of each half, leaving a 1/4-inch thick border. Scoop out the pulp with a spoon. Coarsely chop the pulp and set aside.
Apply 1 tablespoon to the inside of the eggplant shell. Add oil and season each with salt and pepper. Place the shells cut side up on a baking sheet lined with parchment paper. Roast until tender when pierced with the tip of a paring knife, about 20 minutes.
Meanwhile, heat 2 tbsp. Heat the oil in a large skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened, 5 minutes. Add the chopped eggplant and garlic, and season with salt and pepper. Cook, stirring frequently, until eggplant is tender, about 10 minutes. Add 1 cup marinara, stir and cook until heated through, about 2 minutes. Removed from heat. Stir in 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, and pine nuts. In a small bowl, combine breadcrumbs and remaining 2 tablespoons. grated Parmesan and remaining 1 tbsp. oil; set aside.
Pour remaining cup of marinara sauce into a 9 x 13-inch baking dish and spread evenly. Transfer the eggplant shells to a baking dish. Spoon the filling into the shells, top with the remaining mozzarella, then top with the breadcrumb mixture. Bake 8 to 10 inches from the heat source until cheese is bubbly, breadcrumbs are browned, and filling is cooked through, 4 to 5 minutes. Serve warm and spoon the marinara over the eggplant. Garnish with basil.