Eggplant Cheese Filling Dish (Print Version)

# Ingredients:

→ Base

01 - 2 medium eggplants, sliced lengthwise and scooped out leaving 1/4 inch thick shell

→ Aromatics

02 - 2 tablespoons olive oil

03 - ½ cup diced onion

04 - 2 cloves garlic, smashed

→ Seasonings

05 - 1 teaspoon dried oregano

06 - Black pepper to your liking

07 - 1 teaspoon fresh Italian parsley, finely cut

→ Toppings

08 - ¼ cup Parmesan cheese, grated

09 - ½ cup bread crumbs

10 - 1 cup mozzarella cheese, shredded

11 - 2 cups tomato sauce

# Instructions:

01 - Turn oven on to 165°C (325°F). Chop up the scooped-out eggplant centers from your shells.

02 - Warm olive oil in a big pan over medium-high heat. Toss in chopped eggplant bits, onion, garlic, oregano, and black pepper, cooking till slightly brown. Stuff this mix into your hollow eggplant shells.

03 - Scatter Parmesan, bread crumbs, and parsley over each filled eggplant. Place them in a flat baking dish. Cover with tomato sauce and finish with mozzarella on top.

04 - Pop in the hot oven until you can easily poke a fork through the eggplant and the cheese turns golden and bubbly, around 30 minutes.

# Notes:

01 - Go for eggplants that feel heavy and have glossy skin. Using the scooped-out middle for the filling makes sure nothing gets thrown away and adds tons of flavor.

Back