Stuffed Eggplant Parmesan 

🕒 Prep Time

• Prep: 20 minutes

• Cook: 40–45 minutes

• Total: ~1 hour

• Serves: 2–4

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🧺 Ingredients

For the Eggplant

• 2 medium eggplants

• 3 tbsp olive oil

• Salt & black pepper, to taste

For the Filling

• Eggplant flesh (scooped from eggplants)

• 2 cloves garlic, minced

• ½ small onion, finely chopped

• ½ cup breadcrumbs (panko preferred)

• ¼ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ¼ tsp chili flakes (optional)

For Topping

• 1 cup marinara sauce

• 1–1½ cups shredded mozzarella cheese

• Extra Parmesan cheese

• Fresh parsley or basil, chopped

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👩‍🍳 Instructions

1. Prepare the Eggplants

1. Preheat oven to 190°C / 375°F.

2. Slice eggplants lengthwise.

3. Scoop out the flesh, leaving a 1–1.5 cm border. Chop the flesh and set aside.

4. Brush eggplant shells with olive oil, season with salt & pepper.

5. Bake cut-side up for 15 minutes until slightly tender.

2. Make the Filling

1. Heat 1 tbsp olive oil in a pan over medium heat.

2. Sauté onion for 2–3 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Add chopped eggplant flesh, cook until soft and lightly golden.

5. Stir in breadcrumbs, Parmesan, Italian seasoning, chili flakes, salt & pepper.

6. Remove from heat.

3. Stuff & Bake

1. Spoon filling into pre-baked eggplant shells.

2. Top with marinara sauce.

3. Sprinkle generously with mozzarella and extra Parmesan.

4. Bake uncovered for 20–25 minutes until cheese is melted and bubbly.

5. Optional: broil 2–3 minutes for golden top.

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🌿 To Serve

• Garnish with fresh parsley or basil

• Serve with green salad, garlic bread, or pasta

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🔥 Flavor Notes

• Cheesy from mozzarella & Parmesan

• Savory & herby from garlic and Italian seasoning

• Comfort-food vibes but still veggie-forward