This is how we make a killer September Sunday Supper…. Gorgeous eggplant at the farmstand today, 9am-2pm. Corn, green beans, brussel buds and squash, too!
Posted @withregram • @dianemorrisey Who says Vegetarians are culinarily deprived? I would say that anyone who eats this Baked Stuffed Eggplant Parmesan would say differently 😘 🍆
And you can easily add ground beef or chicken or prosciutto to make it non Veg-Head 👌 Or serve as is with a side of meatballs or grilled chicken to please everyone!
Roasted Stuffed Eggplant Parmesan
1 1/2 c. marinara, divided
2 medium eggplants, halved
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 tsp. dried oregano
Freshly ground black pepper
1/3 tsp chili flakes
4 cloves garlic, minced
2 handfuls baby spinach
1 c. chopped tomatoes
1 large egg, lightly beaten
2 1/2 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1/4 c. Panko bread crumbs
1/2 cup mozzarella (to top at the end)
Freshly sliced basil, for garnish
Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add baby spinach, stir and remove from heat.
Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs. Drizzle with olive oil and Bake until eggplants are tender and cheese is golden, about 40 minutes. Top with a little more mozzarella and broil until
Golden and bubbly, 3-4 more minutes
Garnish with basil