This is a print preview of "Stuffed Eggplant Parmigiana" recipe.

Stuffed Eggplant Parmigiana Recipe
by "Cheffie Cooks"

Stuffed Eggplant Parmigiana

Excellent Italian dish any day of the week. My eggplants are plentiful and this garden fresh stuffed vegetable is so delicious.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4

Goes Well With: green salad

Ingredients

  • 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

Directions

  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!