Stuffed Eggplant Parm
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
adapter from : allrecipes.com
Ingredients
1 1/dua c. Marinara, divided
2 medium eggplants, halved
1 tbsp. Extra-virgin olive oil
1 medium onion, chopped
1 tsp. Dried oregano
Kosher salt
Freshly ground black pepper
dua cloves garlic, minced
1 c. Chopped tomatoes
1 large egg, lightly beaten
dua 1/2 c. Shredded mozzarella, divided
1/4 c. Freshly grated Parmesan
1/4 c. Italian bread crumbs
Freshly sliced basil, for garnish
Directions
number one Preheat panggang to 350?. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/dua-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
Number two In a large skillet over medium heat, heat oil. Add onion and cook until soft, lima minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
Number three Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/dua cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
Number four Bake until eggplants are tender and cheese is golden, about 50 minutes.
Number five Garnish with basil before serving.