Fast and Easy Baked Stuffed Eggplant Parmesan
Simpler and faster to make than the traditional version, yet delivering the same soul-satisfying flavor and texture in a fraction of the time.
Cut eggplant in half lengthwise, and cut around insides of each half leaving a 1/4-inch thick border. Scoop out the flesh with a spoon and coarsely chop.
Brush insides of eggplant shells with oil and season with with salt and pepper. Place cut-side-up on a baking sheet. Roast @350F until tender, about 20 minutes.
Cook the eggplant, onion, and marinara. Then stir in shredded mozzarella, grated Parmesan, chopped basil and pine nuts.
Pour marinara sauce into a baking dish. Transfer eggplant shells to dish. Spoon filling into shells, top with the remaining mozzarella, and then the breadcrumbs.
Hungry for more? Try this easy 3-step Crispy Chicken Parmesan
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