Description
This stuffed eggplant parm combines roasted eggplant halves with a savory tomato filling, gooey melted cheese, and a golden breadcrumb topping. A cozy and satisfying twist on the classic Italian favorite.
Ingredients
Scale
- 2 medium eggplants, halved lengthwise
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- A handful of fresh basil, chopped
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Scoop out the eggplant flesh, chop it finely, and sauté with garlic in olive oil.
- Stir in crushed tomatoes, oregano, and basil. Simmer for 5 minutes, then mix in some mozzarella and parmesan.
- Lightly oil a baking dish and place the eggplant halves inside.
- Fill each shell with the tomato mixture and top with remaining mozzarella, parmesan, and breadcrumbs.
- Bake uncovered for 20–25 minutes, until the cheese is melted and the top is golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- Salt the eggplant before roasting to reduce bitterness.
- Toast breadcrumbs lightly for extra crunch.
- Use fresh basil at the end to brighten the flavors.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 375
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 35mg