Baked Stuffed Eggplant Parmesan

40
Nor Mac

By
@Adashofloverecipepage

I've been making stuffed eggplant for years. This time around I decided to make it into a stuffed Eggplant Parmesan. Enjoy!

Blue Ribbon Recipe

This is a very hearty dish full of Mediterranean flare. The cubed eggplant, tomatoes, peppers and onions are well complemented by the ground beef. Layering the seasoned bread crumbs, marinara, and cheeses, give a great mix of Italian (and some Greek) flavors. Served in a baked eggplant shell, it's an impressive presentation. Spoon the filling and serve with pasta, or dig in and eat it right from the shell. Either way, you'll be pleased with this warm, hearty and delicious meal. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
25 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 lb
    lean ground beef or cubed chicken breast; cooked and drained
  • 1
    large eggplant sliced in half lengthwise
  • 3/4 c
    chopped onion
  • 1/2
    red bell pepper, chopped, about 3/4 cup
  • 1 tsp
    garlic salt
  • 1 tsp
    basil, dried
  • 1/ 2 tsp
    ground black pepper
  • 1/2 tsp
    parsley flakes
  • 1/2 tsp
    oregano, dried
  • 3 Tbsp
    olive oil
  • 2
    firm tomatoes, diced
  • 1/2 c
    parmigiano reggiano divided (parmesan cheese)
  • 3/4 c
    seasoned panko bread crumbs
  • 2 Tbsp
    melted butter
  • 24 oz
    marinara sauce, divided
  • 1-2 c
    mozzarella cheese (low-fat or part-skim), grated

How to Make Baked Stuffed Eggplant Parmesan

Step-by-Step

  1. Heat oven to 400 degrees.
  2. Cut eggplant in half lengthwise.
  3. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
  4. Slice into the inner part of eggplant in rows making 3-4 cuts lengthwise and widthwise in a checkerboard pattern. Spoon out the cubed eggplant. You may need to cut some more to make each one about the size of a sugar cube. Set aside.
  5. Pour marinara sauce into a bowl and heat in the microwave until hot.
  6. Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
  7. Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
  8. Place eggplant cut side up into the pan of marinara sauce.
  9. Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
  10. Cook ground beef or cubed chicken breast. I broiled my beef in the oven ahead of time. You may choose to fry or bake the meat until cooked thoroughly. Salt and pepper to taste. Add to a large bowl.
  11. While the eggplant is baking, add 2 Tbsp olive oil to a pan. Sauté the eggplant cubes with the diced tomato. Cook until eggplant softens (about 10 minutes). Remove from pan and add to a bowl.
  12. Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
  13. Add mixture to bowl with eggplant mixture.
  14. Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
  15. Add in the cooked beef or chicken. Toss together.
  16. Add in 1/4 cup Parmesan Reggiano cheese.
  17. Toss mixture together.
  18. Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
  19. In a bowl, mix Panko bread crumbs with remaining Parmesan cheese. Add in the melted butter. Toss crumbs well with cheese and melted butter.
  20. Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
  21. Pour remaining marinara sauce over bread crumbs.
  22. Top with the mozzarella cheese.
  23. Bake until cheese is melted.
  24. Cut each eggplant in half widthwise and serve.

Printable Recipe Card

About Baked Stuffed Eggplant Parmesan

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Low Fat Low Sodium Soy Free
Other Tags: For Kids Healthy



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