thepioneerwoman
Stuffed Eggplant Parmesan
Dig into Italian for dinner with this easy stuffed eggplant parmesan recipe made with whole eggplants, marinara sauce, mozzarella, and a crispy panko topping.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 425˚F. Place the eggplants on a baking sheet and rub all over with 2 tablespoons olive oil, then arrange cut-side up and sprinkle with the salt.
medium eggplants, halved lengthwise (about 1 pound each)3
2
Bake the eggplants until tender, beginning to collapse and golden brown on the cut sides, 40 to ⏱️ 45 minutes.
medium eggplants, halved lengthwise (about 1 pound each)3
3
Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook for ⏱️ 1 minute less than the package directions. Drain and return to the pan. Add the marinara sauce, 1¼ cups mozzarella, and ½ cup parmesan and toss to combine.
4
Combine the panko and the remaining ¼ cup parmesan and 1 tablespoon olive oil in a small bowl.
5
Using a fork, scrape some of the eggplant flesh up from the center and away from the skin, leaving enough intact so the eggplant keeps its shape and the skin is not pierced. Divide the pasta among the eggplant halves.
6
Sprinkle with the remaining ¾ cup mozzarella and top with the panko mixture. Bake until the cheese is melted and the panko is golden brown, about ⏱️ 15 minutes. Top with the basil.
Nutrition Facts
calories
477 Calories
fat Content
22 g
fiber Content
8 g
sugar Content
12 g
sodium Content
967 mg
protein Content
22 g
trans Fat Content
0 g
cholesterol Content
45 mg
carbohydrate Content
41 g
saturated Fat Content
9 g
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