Stuffed Baked Eggplant Parmesan

Servings: servings

Calories: 219cal

Preheat oven to 400 degrees F.
Cut each eggplant in half, lengthwise. Using a paring knife, score slits into the eggplant vertically and horizontally, being careful not to cut through the skin. Also make shallow cuts just inside the skin around the whole eggplant to help loosen it. Use a spoon to gently scoop out the flesh.
2 medium eggplants
Heat skillet over medium-high heat and add the diced tomatoes, chili garlic sauce, tomato paste, garlic, garlic salt, Italian seasoning, and the eggplant cubes. Stir to combine and bring to a gentle simmer, about 10 minutes.
15 ounces canned fire roasted tomatoes, 1 Tablespoon chili garlic sauce, 1 Tablespoon tomato paste, 2 cloves minced garlic, 1 teaspoon garlic salt, 1 teaspoon Italian seasoning
Stir in 1/2 cup of the mozzarella cheese. Stir to combine then remove from heat.
Spoon eggplant tomato mixture into the hollowed out eggplants. Set on a baking sheet and bake for 20 minutes.
Remove from oven and sprinkle remaining 1/2 cup mozzarella, parmesan, and panko on top and continue cooking 5 more minutes until cheese begins to brown.
1/4 cup grated parmesan cheese, 1/4 cup panko breadcrumbs

Author: Chef Antoine Davis

5 from 1 vote

Make sure you don’t drain the tomatoes. You need the liquid to help create the sauce in this dish.
When scoring the eggplant, be careful not to cut through the skin. You want to leave a border for the shell which will hold the filling.
Choose medium globe or Italian eggplants with a rounded bottom. They are sturdy enough to hold their shape as boats and give you room for the filling. Two medium eggplants, about a pound each, make four servings here. Very long, thin varieties are harder to hollow out and tend to collapse.

Course: Vegetarian

Cuisine: American

Prep Time15

Cook Time50

Total Time1 5