Stuffed Eggplant Parm
INGREDIENTS
DIRECTIONS
- 1 1/2 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
- 2 cloves garlic, minced
- 1 c. chopped tomatoes
- 1 large egg, lightly beaten
- 2 1/2 c. shredded mozzarella, divided
- 1/4 c. freshly grated Parmesan
- 1/4 c. Italian bread crumbs
- Freshly sliced basil, for garnish
DIRECTIONS
- Preheat oven 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 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
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