Delicious Stuffed Eggplant Parmesan Recipe

Ingredients

• 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
• 2 tablespoons olive oil
• 0.5 cup chopped onion
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• freshly ground black pepper to taste
• 0.25 cup grated Parmesan cheese
• 0.5 cup bread crumbs
• 1 teaspoon chopped fresh Italian parsley
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Prepare all ingredients. Preheat your oven to 325 degrees F (165 degrees C) for baking.
2. Chop the eggplant centers into small pieces.
3. In a large skillet, heat olive oil over medium-high heat. Add the chopped eggplant, onion, garlic, oregano, and black pepper. Cook and stir until the mixture is lightly browned and fragrant.
4. Carefully spoon the prepared mixture back into the hollowed-out eggplants.
5. Top each stuffed eggplant with a generous sprinkle of Parmesan cheese, bread crumbs, and fresh parsley. Place them in a shallow baking dish. Cover evenly with tomato sauce and mozzarella cheese.
6. Bake in the preheated oven until the eggplant is tender and easily pierced with a fork, and the cheese is melted and bubbly, approximately 30 minutes.
7. Serve immediately and enjoy this delicious stuffed eggplant parmesan!

Nutrition

• Calories: 400 kcal
• Fat Content: 15 g
• Fiber Content: 14 g
• Sugar Content: 21 g
• Sodium Content: 947 mg
• Protein Content: 14 g
• Cholesterol Content: 19 mg
• Carbohydrate Content: 60 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g