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Stuffed Eggplant Parmesan

This Mediterranean classic is a comforting dinner baked to perfection and high in good fats. Eggplant is packed with fiber nutrients like copper, potassium, vitamin C, and magnesium. The texture of the vegetable also makes it a great replacement for those looking to cut back on meat intake. Recipe serves 4.


• 2 medium-sized eggplants

• 2 garlic cloves

• 1 medium onion

• 1 cup fresh chopped tomatoes

• 1 large egg

• 1 1/2 cup marinara sauce

• 1/4 cup bread crumbs

• 2 1/2 cup mozzarella cheese

• 1/4 cup Parmesan

• 1 tbsp extra virgin olive oil

• 1 bunch of fresh basil

• 1 tsp dried oregano

• Salt & pepper to season


Preheat your oven to 350F/175C.

Slice the eggplants in half and hollow out the eggplants, putting the inside flesh aside. In a skillet, heat the olive oil over a medium fire and soften the onion for five minutes, then add the reserved chopped eggplant flesh and season with the salt, pepper and oregano. Cook for a further four minutes. Add in the chopped garlic and 1/2 cup of the marinara sauce for an additional one minute. Remove from heat and add in the beaten egg, chopped tomatoes, half the mozzarella and parmesan cheese.

Spread the remaining 1 cup of marinara sauce on the bottom of the baking pan. Arrange the hollowed out eggplant halves, drizzle with olive oil and season with salt and pepper. Fill the eggplant halves with your prepped mixture and top with the remaining mozzarella and parmesan cheese. Add the bread crumbs as the final layer.

Bake in your preheated oven for 50 minutes. Remove and garnish with fresh chopped basil and more parmesan cheese. Enjoy!

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