Description
Mediterranean kitchens inspire this Stuffed Eggplant Parmesan, blending rich Italian flavors with rustic charm. Crispy roasted eggplant shells cradle melted cheeses and savory herbs, promising a delightful culinary experience you’ll savor to the last bite.
Ingredients
Scale
Cheesy Stuffed Eggplant Delicacy
Main Ingredients:
- 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
- 1 cup shredded mozzarella cheese
- 2 cups tomato sauce
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
Aromatics and Seasonings:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh Italian parsley
- Freshly ground black pepper to taste
Instructions
- Prepare the eggplant by meticulously carving out the centers, creating boat-like vessels for the savory filling. Set aside the scooped eggplant centers for the upcoming mixture.
- Activate a large skillet over medium-high heat, drizzling olive oil to create a sizzling foundation. Introduce the chopped eggplant centers, diced onion, minced garlic, aromatic oregano, and freshly ground black pepper.
- Sauté the vegetable medley, stirring consistently until the ingredients develop a golden-brown complexion and release their fragrant essence. This process will take approximately 5-7 minutes.
- Transfer the expertly seasoned mixture into the hallowed eggplant shells, ensuring an even distribution of the flavorful filling.
- Elevate the culinary presentation by generously sprinkling Parmesan cheese, crisp bread crumbs, and vibrant parsley across the stuffed eggplant surfaces.
- Nestle the prepared eggplant boats in a shallow baking dish, creating an elegant arrangement. Cascade tomato sauce over the stuffed vessels, allowing it to seep into the crevices.
- Crown the dish with a lavish layer of melty mozzarella cheese, promising a golden, bubbling finish.
- Position the baking dish in a preheated oven at 165°C (325°F). Bake for approximately 30 minutes, or until the eggplant achieves a tender consistency and the cheese transforms into a golden, effervescent blanket.
Notes
- Choose firm, glossy eggplants without blemishes for the best texture and flavor in your stuffed dish.
- Salting eggplant halves before cooking helps reduce bitterness and prevents excess moisture during baking.
- For a low-carb version, replace bread crumbs with almond flour or crushed pork rinds to maintain crispiness.
- Try protein variations by adding ground turkey, chicken, or plant-based crumbles to the filling for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg