Go Back
Stuffed Eggplant Parm Recipe

Stuffed Eggplant Parm

Stuffed Eggplant Parm features tender eggplant halves filled with a savory mixture of the scooped flesh, Italian breadcrumbs, cheeses, and herbs, then topped with marinara and more cheese for a bubbling, golden dish that elevates the classic parm to new heights.
Print Recipe Pin Recipe
Total Time 55 minutes
Course Main Course
Cuisine Italian-American
Servings 4 main dish

Ingredients
  

  • 2 medium eggplants halved lengthwise
  • 3 tablespoons olive oil divided
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1 cup Italian seasoned breadcrumbs
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella divided
  • 1/2 cup grated Parmesan cheese divided
  • 1 large egg beaten
  • 1/4 cup fresh basil chopped (plus more for garnish)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 2 cups marinara sauce homemade or good quality store-bought
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Prepare the eggplants by preheating your oven to 400°F (200°C). Score the flesh of each eggplant half in a crosshatch pattern, being careful not to pierce the skin. Brush with 2 tablespoons olive oil and season with salt and pepper.
  • Roast the eggplant halves cut-side up on a baking sheet for 20-25 minutes or until the flesh is tender and can be easily scooped. Remove from oven but keep the oven on.
  • Scoop out the eggplant flesh when cool enough to handle, leaving about 1/4 inch of flesh attached to the skin to maintain the “boat” structure. Roughly chop the scooped flesh and set aside.
  • Sauté the aromatics by heating the remaining tablespoon of olive oil in a pan over medium heat. Add onions and cook until translucent (about 3-4 minutes), then add garlic and cook for another 30 seconds until fragrant.
  • Create the stuffing mixture by combining the sautéed onions and garlic, chopped eggplant flesh, breadcrumbs, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, chopped basil, oregano, red pepper flakes (if using), and salt and pepper in a mixing bowl. Stir until thoroughly combined.
  • Fill the eggplant boats generously with the stuffing mixture, mounding it slightly. Place them back on the baking sheet.
  • Add the sauce and cheese by spooning marinara sauce over each stuffed eggplant half, then sprinkle with the remaining mozzarella and Parmesan cheese.
  • Bake until golden for 20-25 minutes, until the filling is hot throughout and the cheese on top is melted and starting to brown. If needed, broil for the last 2 minutes to get that perfect golden top.
  • Garnish and serve with additional fresh basil and a drizzle of olive oil if desired. Allow to rest for 5 minutes before serving.

Notes

  • For a make-ahead option, prepare the stuffed eggplants up to the baking stage, cover, and refrigerate for up to 24 hours before baking.
  • The eggplant skins become tender during cooking and are entirely edible, adding nutrition and helping the boats hold their shape.
  • If you prefer a more substantial meal, add 1/2 pound of cooked Italian sausage to the stuffing mixture.
  • Look for eggplants that feel heavy for their size with smooth, shiny skin for the best flavor and texture.
  • Salting the eggplant before roasting isn’t necessary with this method as the roasting eliminates any potential bitterness.