Stuffed Eggplant Parmesan

Name: Stuffed Eggplant Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 medium eggplants about; 2 ½ lb. total; 4 Tbs. olive oil; Kosher salt and freshly ground black pepper; 1 medium yellow onion (finely chopped); 4 cloves garlic (minced); 2 cups marinara sauce; 1 ½ cups shredded mozzarella (about 6 oz.); ½ cup finely grated Parmesan cheese (about 2 oz.); ¼ cup torn fresh basil leaves (plus more for topping); 3 Tbs. toasted pine nuts (optional); ⅓ cup Panko breadcrumbs

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This Stuffed Eggplant Parmesan is an easy, hearty dish that's quick to prepare. It has the same soul-satisfying flavor and texture as the baked version, but it takes considerably less time to make.

I adore baked eggplant parmesan, but creating it from scratch entails a lot of work. Salting and frying the eggplant slices, making the marinara sauce then forming the layers is all fine if you have some time on your hands, but until you're yearning for all of those yummy tastes once more, this stuffed version will do just fine!

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Essential Ingredients
How to make the recipe
Recipe tips
Recipe FAQs
Comments and ratings
Stuffed Eggplant Parmesan
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Essential Ingredients

Eggplant: I use Globe eggplants, which are the most common variety of eggplant you find at the market. The most common type of globe is called Black
Beauty. It’s deep purple, with a bulbous shape, and it’s incredibly versatile, and is perfect for this recipe.

Marinara sauce: Use homemade here if you have it, or a good quality store-bought brand.

How to make the recipe

1. Cut the eggplant in half lengthwise (A). Using a paring knife, carefully cut around each half's insides leaving a ¼-inch border. Using a spoon, scoop out the flesh. Chop the flesh coarsely and set it aside (B).

Steps for making stuffed eggplant parmesan.

2. Brush the eggplant shells inside with around a tablespoon of oil and season with salt and pepper (C). Put the cut side up shells on a baking tray lined with parchment paper and roast in the oven until tender when you press the tip of a paring knife into them. This usually takes about 20 minutes.

3. Meanwhile, heat 2 Tbs. oil in a large saucepan over medium heat until shimmering. Add the onion and sauté for 5 minutes, stirring occasionally. Stir in the chopped eggplant, garlic, and salt and pepper until golden brown and cooked through, 10 minutes (D).

4. Mix in one cup of the marinara sauce and heat up, usually 2 minutes then remove from the heat. Stir in 1 cup of mozzarella, ¼ cup of Parmesan, basil, and pine nuts (E).

5. In a small mixing dish, combine the breadcrumbs, remaining 2 Tbs. Parmesan, and the remaining 1 Tbs. oil; set aside.

6. Pour the remaining cup of marinara sauce in a 9 x 13-inch baking dish, spreading it evenly. Transfer the eggplant shells to the baking dish with the filling spooned inside (G). Top each shell with mozzarella and breadcrumbs before cooking (H).

7. Broil the eggplant 8 to 10 inches from the heat source, until the cheese is bubbling and the breadcrumbs have browned. It usually takes 4 to 5 minutes to heat all the way through.

8. Serve hot, spooning the sauce over the eggplant. Finish with the rest of the shredded basil.

Recipe tips

You can use different types of breadcrumbs in place of the Panko ones but I always find they give the best crunchiness and also brown nicely.
In place of the mozzarella, you could use any cheese that melts well. Something like Monterey Jack is always a good substitute or you could even try some cheddar.
If you have leftovers, warm them in the microwave in a dish that is safe for microwave use or in the oven.

Recipe FAQs

Do you need to peel eggplant before cooking?

The skin of an eggplant is edible, but can be a little tough. If it’s an extra-large eggplant, which could likely mean it’s older and therefore has tougher skin, it’s a smart idea to peel it. But small, young eggplant, or the long this Asian (sometimes called Japanese or Chinese) varieties have thin, tender skins that add great texture to the vegetable when cooked. And the skins are also nutrient dense.

What is marinara sauce?

Marinara sauce is a tomato-based sauce that is typically made with garlic, onions, and olive oil. It can be used as a pasta sauce or as a topping for pizza. Some variations also include herbs such as basil or parsley.

Comments and ratings

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