Need a vegetarian dinner idea that breaks from the routine while sticking to the classic favorite flavors? 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!
Eggplant parmesan was always my go-to ~fancy Italian dinner~ in college. As a budding vegetarian with an inability to cook much of anything, I stuck to the vegetarian basics (i.e. frozen veggie burgers, pesto pasta, and eggplant parmesan). But I could never get the eggplant parm quite right.
Compared to the gold standard eggplant parmesan (which to me, was Olive Garden), mine was just not crispy or cheesy or tender enough. But I recently thought of a way to transform my usual eggplant parmesan into something seriously delicious. Stuff it!
We’ll basically score and scoop out the flesh of the eggplant (if you have a grapefruit spoon, it’s perfect for this job). Throw that in a pot of tomato and spices, stir to get those flavors into the eggplant, then stuff it all right back into the eggplant skin. Top with cheese and panko for added crispy goodness, then bake!
- 1 15-oz can diced tomatoes 450 g
- 2 Tbsp tomato paste 30 g
- 2 cloves garlic minced
- 1 tsp each dried parsley dried oregano
- ¼ tsp salt
- 2 small eggplants
- ½ cup shredded mozzarella 50 g
- ¼ cup grated parmesan 25 g
- ¼ cup panko breadcrumbs 15 g
- Sauce: Preheat oven to 400 degrees F. Set a medium saucepan over medium heat. Add the diced tomatoes, tomato paste, garlic, herbs, and salt. Stir to combine and bring to a gentle simmer.
- Eggplants: Meanwhile, cut each eggplant 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.
- Assemble: Throw eggplant cubes in with the tomatoes, as well as half of the mozzarella cheese. 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, parmesan, and panko on top and continue cooking 5 more minutes until cheese begins to brown.
I first published this recipe on Amanda’s Cookin’.