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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/stuffed-eggplant-parmesan-recipe/