Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan

84
MARGARITADEE 0

"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

1 h {{adjustedServings}} servings 321 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1021 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
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Reviews

84
  1. 104 Ratings

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This is sooooo goood! - and much easier than making eggplant parmesan!!! I did not add the bread crumbs to the mixture. I added a chopped red pepper and a drained can of seasoned chopped tomatoe...

My five-year-old told me this was the most delicious supper I made this month. I skipped the "stuffing" part and just put this in a casserole dish. I added hot sausage, mushrooms, lots more or...

My husband and I loved this. A few changes. We added yellow and orange pepper and some mushrooms to the recipe and much less breadcrumbs (didn’t want it too mushy). Also used spaghetti sauce ...