Stuffed eggplant parmigiana

    Stuffed eggplant parmigiana


    110 people made this

    A twist on eggplant parmigiana!

    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 (2)


    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

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