Ingredients for Stuffed Eggplant Parm:
For the Eggplant:
| 2 large eggplants |
| Salt |
| Olive oil for brushing |
For the Filling:
| 1 cup ricotta cheese |
| 1/2 cup grated Parmesan cheese |
| 1/2 cup shredded mozzarella cheese |
| 1/4 cup fresh basil, chopped |
| 1/4 cup fresh parsley, chopped |
| 1 egg |
| Salt and pepper to taste |
For the Sauce:
| 2 cups marinara sauce (store-bought or homemade) |
| 1/2 teaspoon dried oregano |
| 1/2 teaspoon dried basil |
For the Topping:
| 1 cup shredded mozzarella cheese |
| 1/4 cup grated Parmesan cheese |
Instructions for Cooking Stuffed Eggplant Parm:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Sprinkle salt over the flesh side of each half and let them sit for about 15 minutes. This helps draw out excess moisture.
- After 15 minutes, rinse the eggplant halves under cold water and pat them dry with paper towels.
- Brush the eggplant halves with olive oil on both sides. Place them on a baking sheet, cut side down, and bake in the preheated oven for about 20-25 minutes or until they become tender. Remove from the oven and let them cool slightly.
- While the eggplants are baking, prepare the filling. In a mixing bowl, combine ricotta cheese, grated Parmesan, shredded mozzarella, chopped basil, chopped parsley, and the egg. Season with salt and pepper. Mix until well combined.
- In a separate bowl, combine the marinara sauce with dried oregano and dried basil.
- Once the eggplant halves are cool enough to handle, carefully scoop out some of the flesh from the center, leaving a border to form a shell.
- Spread a spoonful of the marinara sauce in the bottom of a baking dish.
- Fill each eggplant half with the ricotta mixture, pressing it down gently.
- Top the stuffed eggplants with the remaining marinara sauce.
- Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Bake in the oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil or parsley if desired.
Enjoy your Stuffed Eggplant Parmesan!
