Selasa, 23 Juni 2020
Calling all eggplant Parm darlings! This is the best veggie lover comfort food. This is all you like about the great Parmesan eggplant, stuffed into an empty eggplant shell and loaded up with heaps of mozzarella melty and fresh breadcrumbs.
This is an intense and delightful supper, you will before long experience passionate feelings for. A clue for eggplant stripping - utilize a grapefruit spoon to begin!
How To Make Stuffed Eggplant Parm
INGREDIENTS- 1/2 c. marinara, separated
- 2 1/2 c. destroyed mozzarella, separated
- 1 tbsp. extra-virgin olive oil
- 1 medium onion, hacked
- 1 tsp. dried oregano
- 2 medium eggplants, split
- Newly ground dark pepper
- 1/4 c. Italian bread pieces
- 2 cloves garlic, minced
- 1 c. hacked tomatoes
- 1 huge egg, gently beaten
- 1/4 c. newly ground Parmesan
- Legitimate salt
- Newly cut basil, for embellish
DIRECTIONS
- Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute
- Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs
- Bake until eggplants are tender and cheese is golden, about 50 minutes
- Garnish with basil before serving.