Stuffed Eggplant Parmesan

Name: Stuffed Eggplant Parmesan
Total time: 65
Yield: 4
Ingredients: 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim; 2 tablespoons olive oil; 0.5 cup chopped onion; 2 cloves garlic, crushed; 1 teaspoon dried oregano; freshly ground black pepper to taste; 0.25 cup grated Parmesan cheese; 0.5 cup bread crumbs; 1 teaspoon chopped fresh Italian parsley; 2 cups tomato sauce; 1 cup shredded mozzarella cheese

Recipe by MARGARITADEE from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
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2 tablespoons olive oil
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0.5 cup chopped onion
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2 cloves garlic, crushed
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1 teaspoon dried oregano
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freshly ground black pepper to taste

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0.25 cup grated Parmesan cheese
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0.5 cup bread crumbs
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1 teaspoon chopped fresh Italian parsley
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2 cups tomato sauce
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1 cup shredded mozzarella cheese

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Roughly chop eggplant centers.
Heat olive oil in a large skillet over medium-high heat. Cook and stir chopped eggplant, onion, garlic, oregano, and black pepper in hot oil until lightly browned. Spoon mixture into hollowed-out eggplants.
Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.