• Stuffed Eggplant Parmigiana

    1 vote
    Stuffed Eggplant Parmigiana
    Prep: 11 min Cook: 20 min Servings: 4
    by "Cheffie Cooks"
    518 recipes
    Excellent Italian dish any day of the week. My eggplants are plentiful and this garden fresh stuffed vegetable is so delicious.


    • 1 beaten egg
    • two cloves minced garlic
    • 1/4 onion finely diced
    • 2 Eggplants
    • 1/2 cup seasoned Italian Bread Crumbs
    • 1/2 cup Tomato sauce
    • 1 cup shredded mozzarella
    • 1/4 cup grated parmesan cheese
    • Dash of basil
    • Dash of Oregano
    • Dash of parsley
    • Drizzle of good olive oil


    1. Cut tops off of both eggplants and slice down the middle, score each quarter eggplant and scoop out flesh, add olive oil, minced garlic, onion in a saute pan on medium heat until eggplant flesh is tender, add seasonings, stir gently, add beaten egg and bread crumbs, stir again, add parmesan cheese, fill each quarter eggplant full and add tomato sauce and top with mozzarella cheese
    2. Place on a non stick rimmed baking sheet pan and bake @ 375F- 15 minutes
    3. Serve and enjoy!

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