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SideChef
Recipes
Stuffed Eggplant Parmesan
Recipe

10 INGREDIENTS • 6 STEPS • 40MINS

Stuffed Eggplant Parmesan

4.6
8 ratings
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!
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
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!
40MINS
Total Time
$0.74
Cost Per Serving
Ingredients
Servings
2
us / metric
Diced Tomatoes
1 can
(15 oz)
Diced Tomatoes
Tomato Paste
2 Tbsp
Tomato Paste
Garlic
2 cloves
Garlic, minced
Salt
as needed
Eggplant
2
Small Eggplants
Mozzarella Cheese
1/2 cup
Parmesan Cheese
4 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
255
Fat
9.9 g
Protein
15.7 g
Carbs
28.9 g
Add to plan
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Stuffed Eggplant Parmesan
Save
author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Set a medium saucepan over medium heat. Add the Diced Tomatoes (1 can), Tomato Paste (2 Tbsp), Garlic (2 cloves), Salt (as needed), Dried Parsley (1 tsp) and Dried Oregano (1 tsp). Stir to combine and bring to a gentle simmer.
step 3
Tags
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American
Healthy
Shellfish-Free
Vegetarian
Italian
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