Description
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!
Ingredients
- 2 tablespoons olive oil
- 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
- ½ cup chopped onion
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
- freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
- ½ cup bread crumbs
- 1 teaspoon chopped fresh Italian parsley
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers
- and add to pan with onion
- garlic
- oregano
- and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant
- and sprinkle each with Parmesan cheese
- bread crumbs
- and parsley. Place in a shallow baking dish
- and cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven for 30 minutes
- or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4