Stuffed Eggplant Parmesan

  • 2 medium eggplants
  • olive oil, as needed
  • 1/4 cup Panko breadcrumbs
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups marinara sauce, divided
  • 1/4 cup fresh basil leaves, torn
  • 1 1/2 cups mozzarella cheese, grated and divided
  • 1/2 cup Parmesan cheese, finely grated and divided
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 400°F.
  2. Cut each eggplant in half lengthwise and scoop out the insides, leaving a 1/2-inch border around the edge. Chop the eggplant you removed and set aside.
  3. Place eggplant halves in a baking pan, flesh side up. Rub each eggplant half with about 1 tablespoon of olive oil and season with salt and pepper. Roast until tender, about 30 minutes.
  4. Toss breadcrumbs with 1 teaspoon of olive oil and a pinch of salt and set aside.
  5. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook until soft, 4-5 minutes. Add chopped eggplant, garlic, and season with salt and pepper. Cook until eggplant is tender, 7-9 minutes. Stir in 1 cup of the marinara and let cook 2 minutes.
  6. Remove from heat, and stir in the basil, 1 cup of the mozzarella, and 1/4 cup of the Parmesan.
  7. Remove baking dish from oven and heat broiler to high.
  8. Remove eggplant from baking dish and set aside.
  9. Pour remaining marinara into baking dish and return eggplant halves to baking dish. Spoon filling into eggplant halves and top with remaining cheese and breadcrumb mixture.
  10. Boil until cheese has melted and breadcrumbs are brown, 2-4 minutes. Enjoy!

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