… but this dish manages to enlist parts of all three and it exceeded every expectation. I first spied a version of this on The Kitchn. I liked that you get all the flavors of a great eggplant parmesan including a crunch on top but with a lot less work. You could actually make this on a weeknight. The ingredient list is pretty short. Plus, we’re at that perfect cooking point in the year, when almost everything is not just in season but bountiful at the markets but it (occasionally) cools off enough that baking things in the oven is appealing again. It never lasts long enough and this is such a fun way to celebrate it.
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants – use a grapefruit spoon to start!
Calling all eggplant Parm-lovers! This is vegetarian comfort food at its finest. It’s everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. It’s a seriously cheesy, flavor-packed dinner you’ll quickly fall in love with.
Vegetarian · Pour 4 · Stuffed Eggplant Parm is the low-carb dinner that will make you actually want to eat vegetables. Full recipe at
INGREDIENTS
1 1/2 c. marinara, divided
2 medium eggplants, halved
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 c. chopped tomatoes
1 large egg, lightly beaten
2 1/2 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1/4 c. Italian bread crumbs
Freshly sliced basil, for garnish
DIRECTIONS
Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9×13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 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 mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with 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.