Stuffed Eggplant Parmesan Recipe

Introduction

Stuffed Eggplant Parmesan is a delightful twist on the classic Italian favorite, featuring tender roasted eggplant filled with a rich, cheesy tomato mixture. This dish makes a satisfying vegetarian main course that’s bursting with flavor and perfect for sharing.

Ingredients

• 2 medium eggplants (about 2 ½ lb. total)
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella (about 6 oz.)
• ½ cup finely grated Parmesan cheese (about 2 oz.)
• ¼ cup torn fresh basil leaves, plus more for topping
• 3 tablespoons toasted pine nuts (optional)
• ⅓ cup Panko breadcrumbs

Instructions

1. Step 1: Preheat the oven to 400°F.
2. Step 2: Cut each eggplant in half lengthwise. Use a paring knife to cut around the insides of each half, leaving a ¼-inch thick border. Scoop out the flesh with a spoon and coarsely chop it; set aside.
3. Step 3: Brush the inside of the eggplant shells with 1 tablespoon of olive oil and season with salt and pepper. Place them cut-side up on a parchment-lined baking sheet. Roast until tender when pierced with a paring knife tip, about 20 minutes.
4. Step 4: While the eggplant roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped eggplant flesh, garlic, and season with salt and pepper. Cook, stirring often, until the eggplant is tender, about 10 minutes. Stir in 1 cup of marinara sauce and cook until heated through, about 2 minutes. Remove from heat and stir in 1 cup mozzarella, ¼ cup Parmesan, basil, and pine nuts if using.
5. Step 5: In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and remaining 1 tablespoon olive oil; set aside.
6. Step 6: Pour the remaining 1 cup of marinara sauce into a 9 x 13-inch baking dish, spreading evenly. Transfer the roasted eggplant shells to the dish. Spoon the filling into each shell, top with remaining mozzarella, then sprinkle the breadcrumb mixture over the top.
7. Step 7: Broil the stuffed eggplant 8 to 10 inches from the heat source until the cheese bubbles, breadcrumbs brown, and filling is hot, about 4 to 5 minutes. Serve warm, spooning extra marinara over each portion and garnishing with fresh basil.

Tips & Variations

• For a nuttier flavor, toast the pine nuts lightly in a dry skillet before adding.
• Substitute Panko with gluten-free breadcrumbs to make the dish gluten-free.
• Add red pepper flakes to the filling for a touch of heat.
• Use fresh homemade marinara sauce for more vibrant flavor.
• Leftover filling can be used as a pasta sauce or dip.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 minutes, to maintain crisp breadcrumbs and melty cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed eggplant Parmesan ahead of time?

Yes, you can assemble the dish up to the broiling step and refrigerate it for a few hours before cooking. When ready, broil as directed until hot and bubbly.

Can I freeze stuffed eggplant Parmesan?

Freezing is possible but may affect the texture of the eggplants and breadcrumbs. For best results, freeze before broiling, then thaw overnight in the refrigerator and broil as directed.

Stuffed Eggplant Parmesan Recipe

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★★★★★

4.8 from 84 reviews

This Stuffed Eggplant Parmesan is a delicious Italian-inspired dish featuring tender roasted eggplant shells filled with a savory mixture of sautéed eggplant flesh, onions, garlic, marinara sauce, cheeses, and fresh basil. Topped with golden breadcrumbs and melted mozzarella, then broiled to perfection, it’s a hearty and comforting meal perfect for a wholesome dinner.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplants and Filling

• 2 medium eggplants (about 2 ½ lb. total)
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella (about 6 oz.)
• ½ cup finely grated Parmesan cheese (about 2 oz.)
• ¼ cup torn fresh basil leaves (plus more for topping)
• 3 tablespoons toasted pine nuts (optional)
• ⅓ cup Panko breadcrumbs

Instructions

1. Preheat Oven: Set your oven to 400°F (205°C) to prepare for roasting the eggplant shells.
2. Prepare Eggplants: Slice each eggplant in half lengthwise. Carefully cut around the inside edges of the flesh, leaving about a ¼-inch border intact. Scoop out the flesh and roughly chop it; set aside for the filling.
3. Roast Eggplant Shells: Brush the insides of the hollowed eggplant shells with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side up on a parchment-lined baking sheet. Roast in the preheated oven until tender when pierced, about 20 minutes.
4. Cook Filling Mixture: While the shells roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped eggplant flesh and minced garlic, season with salt and pepper, and cook with frequent stirring until the eggplant is tender, about 10 minutes. Stir in 1 cup of marinara sauce and cook for 2 more minutes until heated through. Remove skillet from heat and stir in 1 cup mozzarella, ¼ cup Parmesan, torn basil leaves, and toasted pine nuts if using.
5. Prepare Topping Mixture: In a small bowl, combine Panko breadcrumbs, the remaining 2 tablespoons of grated Parmesan, and 1 tablespoon olive oil; set aside.
6. Assemble and Broil: Spread the remaining 1 cup of marinara sauce evenly in a 9 x 13-inch baking dish. Place the roasted eggplant shells in the dish and fill each with the prepared filling mixture. Top the filling with the remaining mozzarella cheese, then evenly sprinkle the breadcrumb mixture on top. Broil the assembled dish 8 to 10 inches from the heat source until the cheese bubbles, breadcrumbs turn golden brown, and the filling is heated through, approximately 4 to 5 minutes.
7. Serve: Serve the stuffed eggplants warm, spooning extra marinara sauce over them and garnishing with additional fresh basil leaves for a burst of flavor and color.

Notes

• For a nuttier flavor, use toasted pine nuts in the filling, but this is optional.
• Keep a close eye while broiling to prevent burning the breadcrumbs and cheese.
• You can prepare the filling ahead of time and assemble just before broiling.
• Using fresh basil adds brightness and enhances the dish’s aroma.
• Feel free to substitute part of the mozzarella with provolone for a different flavor profile.

Keywords: stuffed eggplant, eggplant parmesan, baked eggplant, Italian vegetarian dinner, roasted eggplant, mozzarella stuffed eggplant