Stuffed Eggplant Parmesan: Marco’s 1 hearty delight
Enjoy a hearty and satisfying Stuffed Eggplant Parmesan, a delicious baked dinner perfect for any night of the week. This recipe focuses on creating a flavorful and comforting meal just for you.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 large eggplant
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese, shredded
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplant in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch border. Dice the scooped-out eggplant flesh.
- In a bowl, combine the diced eggplant, marinara sauce, ricotta cheese, Parmesan cheese, mozzarella cheese, parsley, and minced garlic. Season with salt and pepper.
- Stuff the eggplant halves with the mixture.
- Place the stuffed eggplant halves in a baking dish. Drizzle with olive oil.
- Bake for 30-40 minutes, or until the eggplant is tender and the topping is golden brown.
Notes
- For a richer flavor, you can add a pinch of red pepper flakes to the filling.
- Feel free to use your favorite store-bought or homemade marinara sauce.
- If you don’t have fresh parsley, dried parsley can be used as a substitute.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: Approx. 350
- Sugar: Approx. 10g
- Sodium: Approx. 800mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 8g
- Protein: Approx. 15g
- Cholesterol: Approx. 40mg