baked stuffed eggplant parmesan

How To Make baked stuffed eggplant parmesan

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  1

  Heat oven to 400 degrees.
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  2

  Cut eggplant in half lengthwise.
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  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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  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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  5

  Pour marinara sauce into a bowl and heat in the microwave until hot.
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  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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  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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  8

  Place eggplant cut side up into the pan of marinara sauce.
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  9

  Cover tightly with foil. Place in oven and bake at 400 degrees for 20 minutes.
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  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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  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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  12

  Into the pan add the remaining olive oil. Sauté the onions and peppers together until the onion is golden.
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  13

  Add mixture to bowl with eggplant mixture.
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  14

  Season the mixture with the basil, oregano, parsley, garlic salt and black pepper.
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  15

  Add in the cooked beef or chicken. Toss together.
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  16

  Add in 1/4 cup Parmesan Reggiano cheese.
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  17

  Toss mixture together.
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  18

  Remove eggplant from the oven. Divide vegetable mixture and stuff into eggplant halves. Cover and bake an additional 20 minutes.
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  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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  20

  Top the eggplant with the bread crumb mixture. Bake uncovered until crumbs are golden brown.
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  21

  Pour remaining marinara sauce over bread crumbs.
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  22

  Top with the mozzarella cheese.
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  23

  Bake until cheese is melted.
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  24

  Cut each eggplant in half widthwise and serve.
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