baked stuffed eggplant parmesan

How To Make baked stuffed eggplant parmesan

• 
  Step 1
  Heat oven to 400 degrees F.
• 
  Step 2
  Cut the eggplant in half lengthwise.
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  Step 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.
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  Step 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.
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  Step 5
  Pour marinara sauce into a bowl and heat in the microwave until hot.
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  Step 6
  Into a 9x13 inch baking pan, place about 1/2 of the marinara sauce in the bottom of the pan. Set aside.
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  Step 7
  Place the hollowed out eggplant halves cut side down. Poke with a sharp knife randomly through the flesh in several areas.
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  Step 8
  Place eggplant cut side up into the pan of marinara sauce.
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  Step 9
  Cover tightly with foil. Place in oven and bake for 20 minutes.
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  Step 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.
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  Step 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.
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  Step 12
  Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
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  Step 13
  Add mixture to bowl with eggplant mixture.
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  Step 14
  Season the mixture with the basil, oregano, parsley, garlic salt, and black pepper.
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  Step 15
  Add in the cooked beef or chicken. Toss together.
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  Step 16
  Add in 1/4 cup Parmesan Reggiano cheese.
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  Step 17
  Toss mixture together.
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  Step 18
  Remove the eggplant from the oven. Divide the vegetable mixture and stuff into the eggplant halves. Cover and bake an additional 20 minutes.
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  Step 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.
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  Step 20
  Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
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  Step 21
  Pour remaining marinara sauce over bread crumbs.
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  Step 22
  Top with the mozzarella cheese.
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  Step 23
  Bake until the cheese is melted.
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  Step 24
  Cut each eggplant in half widthwise and serve.
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