Stuffed Eggplant Parm

INGREDIENTS
  • 1 1/2 c. marinara, divided
  • 2 medium eggplants, halved
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 c. chopped tomatoes
  • 1 large egg, lightly beaten
  • 2 1/2 c. shredded mozzarella, divided
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. Italian bread crumbs
  • Freshly sliced basil, for garnish


Stuffed Eggplant Parm
DIRECTIONS

  1. 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.
  2. .............
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