Description
Stuffed Eggplant Parmesan is a delicious and easy-to-make classic Italian dish. Tender eggplant is hollowed out, stuffed with a savory filling, and baked to perfection with a melty cheese topping.
Ingredients
– 2 medium eggplants, halved lengthwise
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 2 garlic cloves, minced
– 1/4 cup chopped fresh basil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce
Instructions
1. – Preheat the oven to 375°F.
2. – Scoop out the flesh from the eggplant halves, leaving a 1/4-inch border. Chop the scooped-out eggplant flesh.
3. – In a bowl, mix the chopped eggplant, ricotta, 1/2 cup of the mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
4. – Spoon the filling into the eggplant shells.
5. – Top each stuffed eggplant half with 2 tablespoons of marinara sauce and the remaining 1/2 cup of mozzarella cheese.
6. – Bake for 25-30 minutes, until the eggplant is tender and the cheese is melted and bubbly.
7. – Serve hot, garnished with additional fresh basil if desired.
Notes
For a creamier filling, add an extra egg or use a mix of ricotta and cream cheese. You can also experiment with different herb and cheese combinations.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian