Stuffed eggplant parmigiana

    1 hour

    A twist on eggplant parmigiana!

    117 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 medium eggplants, halved lengthways and flesh hollowed out leave a ½cm thick shell
    • 1 small onion, chopped
    • 2 cloves of garlic, chopped
    • 1 teaspoon dried oregano
    • freshly ground black pepper to taste
    • 30g parmesan cheese, grated
    • 1/2 cup (60g) dried breadcrumbs
    • 1 teaspoon chopped fresh parsley
    • 2 cups tomato pasta sauce or puree or passata
    • 125g mozzarella, grated

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. preheat oven to 165 degrees C.
    2. Heat the oil in a large frypan over medium high heat. Roughly chop the eggplant flesh, and add to pan with onion, garlic, oregano and pepper. Cook and stir until lightly browned.
    3. Spoon mixture back into eggplant, and sprinkle each half with Parmesan cheese, bread crumbs and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
    4. 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 in English (102)


    Used different ingredients. added baby spinach and a few mushrooms, and used ricotta instead of mozzarella, included parmesan but eliminated breadcrumbs  -  18 Mar 2010


     -  13 Sep 2010


    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 tomatoes. I took the advice of others - and microwaved the eggplant shells for about 8 minutes, then stuffed it, poured some marinara sauce on top, baked it for about 1/2 hour, then sprinkled some mozzerella cheese on top, and put it back in the oven for a minute - until the cheese was all melted (and not hard and crusty!). SPECTACULAR!!!!!!!!!  -  16 Sep 2008  (Review from Allrecipes USA and Canada)