Name: Stuffed Eggplant Parmesan
Total time: PT2400.0S
Yield: 2
Ingredients: 1 can Diced Tomatoes; 2 tablespoon Tomato Paste; 2 clove Garlic; 1 teaspoon Dried Parsley; 1 teaspoon Dried Oregano; 1/4 teaspoon Salt; 2 Eggplant; 1/2 cup Mozzarella Cheese; 1/4 cup Parmesan Cheese; 1/4 cup Panko Breadcrumbs

This Stuffed Eggplant Parmesan recipe takes all that’s great about eggplant parm and stuffs it in the eggplant skin, meaning less mess and easy serving!

Low-Fat

Oven

Intermediate

Date Night

Stuffed Eggplant Parmesan

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Diced Tomatoes

Tomato Paste

tablespoon

Garlic

clove

Dried Parsley

teaspoon

Dried Oregano

Salt

Eggplant

Mozzarella Cheese

Parmesan Cheese

Panko Breadcrumbs

Preheat oven to 400 degrees F (200 degrees C).

Set a medium saucepan over medium heat. Add the {@0:}, {@3:}, {@4:}, {@5:}, {@2:} and {@1:}. Stir to combine and bring to a gentle simmer.

Set a medium saucepan over medium heat. Add the Diced Tomatoes (1 can), Tomato Paste (2 tablespoon), Garlic (2 clove) [minced], Salt (1/4 teaspoon), Dried Parsley (1 teaspoon) and Dried Oregano (1 teaspoon). Stir to combine and bring to a gentle simmer.

Set a medium saucepan over medium heat. Add the Diced Tomatoes (1 can), Tomato Paste (2 tablespoon), Garlic (2 clove), Salt (1/4 teaspoon), Dried Parsley (1 teaspoon) and Dried Oregano (1 teaspoon). Stir to combine and bring to a gentle simmer.

Meanwhile, cut {@0:} in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally, being careful not to cut through the skin. Also make shallow cuts just inside the skin around the whole eggplant to help loosen it. Use a spoon (a grapefruit spoon if you have it) to gently scoop out the flesh.

Meanwhile, cut Eggplant (2 N/A) in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally, being careful not to cut through the skin. Also make shallow cuts just inside the skin around the whole eggplant to help loosen it. Use a spoon (a grapefruit spoon if you have it) to gently scoop out the flesh.

Meanwhile, cut Eggplant (2) in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally, being careful not to cut through the skin. Also make shallow cuts just inside the skin around the whole eggplant to help loosen it. Use a spoon (a grapefruit spoon if you have it) to gently scoop out the flesh.

Throw eggplant cubes in with the tomatoes, as well as half of {@0:}. Stir to combine.

Throw eggplant cubes in with the tomatoes, as well as half of Mozzarella Cheese (1/2 cup) [shredded]. Stir to combine.

Throw eggplant cubes in with the tomatoes, as well as half of Mozzarella Cheese (1/2 cup). Stir to combine.

Spoon eggplant tomato mixture into the hollowed out eggplants. Set on a baking sheet and bake for 25 minutes, or until eggplant is tender.

After 20 minutes, sprinkle remaining mozzarella, {@1:} and {@0:} on top and continue cooking five more minutes until cheese begins to brown.

After 20 minutes, sprinkle remaining mozzarella, Parmesan Cheese (1/4 cup) [grated] and Panko Breadcrumbs (1/4 cup) on top and continue cooking five more minutes until cheese begins to brown.

After 20 minutes, sprinkle remaining mozzarella, Parmesan Cheese (1/4 cup) and Panko Breadcrumbs (1/4 cup) on top and continue cooking five more minutes until cheese begins to brown.

Stuffed Eggplant Parmesan

4.6

40MINS

$0.74

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Tags

Want to rate or review this recipe?