Attention all enthusiasts of eggplant Parmesan! Here lies the pinnacle of vegetarian comfort food. This dish encapsulates everything you adore about traditional eggplant Parmesan, meticulously packed into excavated eggplant shells and crowned with copious amounts of gooey mozzarella and crunchy breadcrumbs. Anticipate a delightfully rich and savory dinner that will captivate your taste buds.
The Best Eggplants for Stuffed Eggplant Parm
When on the quest for the ideal eggplant for stuffing, it is crucial to be aware that certain varieties and sizes prove more suitable than others. Italian, graffiti, and white eggplants represent versatile options that particularly shine in this recipe. Their substantial size and robust structure make them perfect candidates for transformation into boats, boasting bulb-shaped bottoms that can accommodate ample filling.
The key is leaving about a 1/2-inch border around the outside of each eggplant half, which ensures the boats are sturdy enough to be filled. It’s as simple as running a paring knife around the perimeter, then using a spoon to scoop out the flesh.
Stuffed Eggplant Parmesan
Ingredients
- 2 medium eggplants (about 2 1/2 pounds total)
- 4 tbsp plus 1 teaspoon olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp freshly ground black pepper, divided
- ¼ cup Panko breadcrumbs
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cup marinara sauce, divided
- ¼ cup torn fresh basil leaves, plus more for topping
- 1 ¼ cups whole-milk, low-moisture shredded mozzarella, divided
- ½ cup finely grated Parmesan cheese (about 2 ounces), divided
Instructions
- Arrange a rack in the middle of the oven and heat to 400°F.
- Cut each eggplant in half lengthwise. Leaving a 1/2-inch border, use a paring knife to cut around the insides of each half, then scoop out the flesh with a spoon, creating boats out of the shells. Coarsely chop the flesh and set aside.
- Rub the insides of the hollowed eggplant shells with 1 tablespoon of the oil and season with 1/4 teaspoon each salt and pepper. Place the shells cut-side up in a 13×9-inch baking dish. Roast until tender (there should be no resistance when pierced with the tip of a paring knife), about 20 to 30 minutes depending on the size of the eggplant. Set aside.
- Meanwhile, combine the breadcrumbs, 1 teaspoon of the oil, and a pinch of salt in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large skillet over medium until shimmering. Add the onion and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the chopped eggplant flesh, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the eggplant is tender, 7 to 9 minutes. Stir in 1 cup of the marinara and cook until heated through, about 2 minutes. Remove from the heat. Add the basil, 1 cup of the mozzarella, and 1/4 cup of the Parmesan and stir to combine.
- Heat the broiler to high. Remove the baking dish from the oven. Transfer the eggplant shells to a work surface. Pour the remaining 1 cup of marinara sauce into the baking dish and spread into an even layer. Return the eggplant shells to the baking dish. Spoon the filling evenly into the shells. Top with the remaining 1/2 cup mozzarella, 1/4 cup Parmesan, and reserved breadcrumb mixture.
- Broil until the cheese is melted and bubbling and the breadcrumbs are browned, 2 to 4 minutes. To serve, top the eggplant shells with marinara sauce from the baking dish and extra basil.
Notes
fish-free
alcohol-free
vegetarian
peanut-free
pork-free
pescatarian
tree-nut-free
high-fiber
soy-free
egg-free
red-meat-free er serving, based on 4 servings. (% daily value)
Calories
443
Fat
26.9 g (41.4%)
Saturated
9.7 g (48.7%)
Carbs
33.6 g (11.2%)
Fiber
11.3 g (45.3%)
Sugars
18.8 g
Protein
19.8 g (39.6%)
Sodium
1183.0 mg (49.3%)