Eggplant Parmesan Stuffed Eggplant
All the best parts of eggplant parm without the work and calories for a meatless dinner or vegetarian side dish.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 2 medium eggplants
- 1 Tablespoons olive oil
- 1/2 cup chopped onion
- 1 1/4 teaspoons Italian seasoning , divided
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 28 oz. can canned Chopped Tomatoes in Puree or Crushed Tomatoes
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese, plus 2 Tablespoons for topping
- 4 oz. fresh mozzarella , cut in thin slices
Preheat your oven to 400ºF.
Slice each eggplant in half lengthwise and scoop out the flesh from the eggplant, leaving approximately a half-inch thick “shell”. Cut the scooped out flesh into approximately 1/4 inch cubes and set aside.
Sprinkle a little salt inside the eggplant shells, and flip them upside down on a paper towel to draw out some of the water for about 5-10 minutes. Blot out some of the water from the shell, and place them cut side down in a glass baking dish sprayed with olive oil or cooking spray. Bake for about 15 minutes, or until eggplant starts to become soft.
While the eggplant drains and bakes, heat olive oil in a pan over medium heat. Add the onion and saute for 2-3 minutes until translucent and tender.
Add the reserved chopped eggplant, 1 teaspoon Italian seasoning, 1/2 Kosher salt, and 1/4 teaspoon pepper, to taste. Cook until the eggplant is browned and tender, approximately five minutes.
Add canned tomatoes and simmer for 5-10 minutes, until heated through. Season to taste with salt and pepper.
While it simmers, make the cheese mixture by combining the ricotta cheese, 1/4 teaspoon Italian seasoning, parmesan cheese, and salt and pepper, to taste, in a small bowl.
After the eggplant shells are done baking, remove fro the oven and spoon about 2 Tablespoons of the sauce into the bottom of each eggplant half. Divide the ricotta cheese mixture evenly between the shells, and top each with another 2 Tablespoons sauce. Reserve extra sauce for serving.
Lay the mozzarella on top of the stuffed eggplants, and sprinkle with the 2 Tablespoons parmesan cheese.
Baked for 15-20 minutes at 400ºF, or until heated through and the cheese is bubbly and browned.
Serving: 1half eggplant | Calories: 350kcal | Carbohydrates: 26g | Protein: 19g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 905mg | Potassium: 1012mg | Fiber: 9g | Sugar: 14g | Vitamin A: 805IU | Vitamin C: 25mg | Calcium: 436mg | Iron: 3.1mg