Prep Time::30 mins
Cook Time::35 mins
Total Time:: 1 hr 5 mins
Servings::4
Ingredients
2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
2 tablespoons olive oil
½ cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
½ cup bread crumbs
1 teaspoon chopped fresh Italian parsley
2 cups tomato sauce
1 cup shredded mozzarella cheese
Directions
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.