Stuffed Eggplant Parm
Parm Stuffed Eggplant is a low-carb version of traditional eggplant parmesan. Baked eggplants are stuffed with sautéed sausage and portobello mushrooms and topped with sauce and cheese to make a hearty and comforting dish for dinner or as a non-pasta meal prep option.
INGREDIENTS
- 1/4 cup Panko breadcrumbs
- 3 cloves garlic, minced
- 2 medium eggplants (about 2 1/2 pounds total)
- 2 cups marinara sauce, divided
- 3/4 teaspoon kosher salt, divided
- 1 medium yellow onion, finely chopped
- 1 1/2 cups whole-milk, low-moisture shredded mozzarella, divided
- 1/4 cup torn fresh basil leaves, plus more for topping
- 3 tablespoons plus 1 teaspoon olive oil, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup finely grated Parmesan cheese (about 2 ounces), divided
INSTRUCTIONS
First, place a rack in the center of the oven and heat to 400 ° F.
Then, cut each eggplant in half lengthwise. Leaving a 1/2 inch border, use a paring knife to cut the inside of each half, then scoop out the flesh with a spoon, creating boats out of the shells. Roughly chop the flesh and set aside.
Rub the inside of the hollowed-out eggplant shells with 1 tablespoon of oil and season with 1/4 teaspoon of salt and pepper. Place the shells cut side up in a 13 x 9-inch baking dish. Roast until tender (there should be no resistance when pierced with the tip of a paring knife), about 20 to 30 minutes depending on the size of the eggplant. Put aside.
Meanwhile, combine the breadcrumbs, 1 teaspoon of oil and a pinch of salt in a small bowl; put aside. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat until they shine.
Add onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the chopped eggplant flesh, garlic, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until eggplant is tender, 7 to 9 minutes. Stir in 1 cup of marinara and cook until hot, about 2 minutes.
Remove from fire. Add the basil, 1 cup of mozzarella and 1/4 cup of Parmesan and toss to combine.
Heat the grill over high heat. Remove the baking dish from the oven. Transfer the eggplant shells to a work surface. Pour the remaining 1 cup of marinara sauce into the baking dish and spread it in an even layer. Return the eggplant shells to the baking dish. Distribute the filling evenly among the shells. Top with remaining 1/2 cup mozzarella, 1/4 cup Parmesan cheese and reserved breadcrumb mixture.
Grill until cheese is melted and bubbling and breadcrumbs are golden, 2 to 4 minutes. To serve, garnish the eggplant shells with the marinara sauce from the baking dish and additional basil. Happy Cooking Time.
