Stuffed Eggplant Parmesan
A delicious stuffed eggplant dish topped with tomato sauce and mozzarella cheese.
Ingredients
- eggplant (2 medium)
- olive oil (2 tablespoons)
- onion (0.5 cup)
- garlic (2 cloves)
- dried oregano (1 teaspoon)
- black pepper (1 )
- Parmesan cheese (0.25 cup)
- bread crumbs (0.5 cup)
- parsley (1 teaspoon)
- tomato sauce (2 cups)
- mozzarella cheese (1 cup)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Roughly chop eggplant centers.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper in hot oil until lightly browned. Spoon mixture into hollowed-out eggplants.
- Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 316
- fat: 14 g
- sats: 5 g
- carbs: 36 g
- fibre: 10 g
- protein: 15 g
- salt: 1 g