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Hearty Stuffed Eggplant Parmesan: A Delicious Second Act

Stuffed Eggplant Parmesan
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Enjoy a hearty and flavorful Stuffed Eggplant Parmesan, a comforting baked dish perfect for any dinner. This recipe is inspired by Clara and Leo’s passion for creating delicious stories in the kitchen.

Ingredients

Scale
  • 2 large eggplants
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the scooped-out eggplant flesh.
  3. Heat olive oil in a large skillet over medium heat. Add the ground meat and cook until browned. Drain off excess fat.
  4. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  5. Add the crushed tomatoes, chopped eggplant flesh, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. In a small bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg.
  7. Fill the eggplant shells with the meat sauce mixture. Dollop the ricotta mixture over the top of the meat sauce.
  8. Sprinkle with mozzarella cheese.
  9. Place the stuffed eggplants in a baking dish. Add about 1/2 inch of water to the bottom of the baking dish.
  10. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the eggplant is tender.

Notes

  • You can use a mix of beef and Italian sausage for extra flavor.
  • For a vegetarian option, omit the meat and add cooked lentils or mushrooms to the tomato sauce.
  • Adjust seasonings to your preference.

Nutrition

Find it online: https://tastytribune.com/stuffed-eggplant-parmesan/