Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Yield: 4 Servings

Packed with incredible flavors, this Stuffed Eggplant Parm is next level! I’ve never tasted eggplants like this before and it is divine! This recipe is surely a must-try!


1/4 cup Italian bread crumbs

1 medium onion, chopped

1 cup chopped tomatoes

2 1/2 cup shredded mozzarella, divided

2 medium eggplants, halved

1 teaspoon dried oregano

1 large Egg, lightly beaten

Kosher salt

Freshly ground black pepper

1 1/2 cup marinara, divided

Freshly sliced basil, for garnish

1/4 cup freshly grated Parmesan

2 cloves garlic, minced

1 tablespoon extra-virgin olive oil


Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Pour 1 cup of marinara sauce into a 9×13-inch baking dish and spread it evenly. Make sure to cover the entire bottom.

Remove the insides of each eggplant, leaving only enough to make a 1/2-inch-thick border on the sides. I used a spoon for this step.

Chop the flesh that you removed, roughly.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the onion into the hot skillet and sauté for about 5 minutes or until soft.

Add the chopped eggplant, salt, oregano, and pepper. Stir and cook for about 3 minutes.

Add the garlic and sauté for a minute or until aromatic. Empty the skillet into a mixing bowl.

Add 1 cup of mozzarella cheese, egg, 1/2 cup marinara sauce, and tomatoes into the bowl with the eggplant mixture. Stir everything until well incorporated.

Fill each prepared eggplant boat with the mixture.

Sprinkle the rest of the Parmesan cheese, breadcrumbs, and mozzarella cheese over each Stuffed Eggplant Parm.

Place them inside the preheated oven and bake for 50 minutes or until the cheese turns golden brown.

Remove from the oven and cool at room temperature for a few minutes.

Sprinkle freshly chopped basil on top to garnish.

Serve warm and enjoy!