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Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Yield: 4 Servings

It is time to take the simple eggplants to the next level with this Stuffed Eggplant Parm! This recipe is a must-try! I am very confident that you are going to love it! Feel free to tweak this recipe to your liking. Enjoy!


1 1/2 cups marinara, divided

2 medium eggplants, halved

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 teaspoon dried oregano

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 cup chopped tomatoes

1 large Egg, lightly beaten

2 1/2 cups shredded mozzarella, divided

1/4 cup freshly grated Parmesan

1/4 cup Italian bread crumbs

Freshly sliced basil, for garnish



Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Add 1 cup of marinara sauce to the bottom of a 9×13-inch baking dish and spread it evenly.

Slice the eggplants lengthwise, then scoop the flesh leaving about 1/2-inch thick of it.

Arrange the boat eggplants into the prepared baking dish.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add onion and saute until translucent.

Add the insides of the eggplants, oregano, salt, and pepper. Stir and cook for about 4 minutes.

Add the garlic and saute until aromatic.

Transfer everything into a large mixing bowl, then add 1 cup of mozzarella cheese, egg, tomatoes, and the rest of the marinara sauce. Stir until well mixed.

Fill each eggplant boat with the mixture.

Sprinkle a generous amount of mozzarella cheese, Parmesan cheese, and bread crumbs over each boat.

Place them inside the preheated oven and bake for about 50 minutes or until the cheese has melted completely.

Remove from the oven and sprinkle freshly chopped parsley on top.

Serve and enjoy!


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