Italian Stuffed Eggplant with Mozzarella and Tomato
Ingredients
For the Eggplant:
2 medium Italian eggplants (firm and glossy)
3 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
For the Filling:
1 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 lb crushed San Marzano tomatoes
1/4 cup fresh basil, torn
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
For the Topping:
8 oz fresh mozzarella cheese, sliced or torn
1/2 cup panko breadcrumbs (tossed with 1 tsp olive oil)
Extra fresh basil for garnish
Directions.
Preheat your oven to 400°F.
Halve the eggplants lengthwise. Use a knife to score the flesh in a crosshatch pattern, being careful not to pierce the skin.
Scoop out the flesh, leaving about a 1/2-inch border to create “boats.” Roughly chop the scooped-out eggplant flesh and set aside.
Brush the inside of the eggplant boats with olive oil, season with salt and pepper, and roast face-down on a baking sheet for 15 minutes.
While the boats roast, heat 1 tbsp oil in a skillet over medium heat. Sauté the onion and chopped eggplant flesh until softened (about 8 minutes).
Add the garlic and cook for 1 minute, then pour in the crushed tomatoes, oregano, and red pepper flakes. Simmer for 10 minutes until thickened. Stir in the torn basil.
In a small bowl, mix the ricotta and Parmesan.
Flip the roasted eggplant boats over. Spread a layer of the ricotta mixture into the bottom of each boat, then top generously with the tomato-eggplant sauce.
Layer the fresh mozzarella slices over the top and sprinkle with the oiled panko breadcrumbs.
Bake for 15–20 minutes until the sauce is bubbling and the mozzarella is melted and golden brown.
Garnish with fresh basil before serving.
Nutritional Info (per serving, serves 4)