Parmigiana-Style Stuffed Eggplant
A clever, hearty twist on a classic. These eggplant shells are packed with a savory mixture of roasted pulp, rich tomato sauce, and gooey mozzarella, then baked until perfectly tender and bubbly.
Parmigiana-Style Stuffed Eggplant
A clever, hearty twist on a classic. These eggplant shells are packed with a savory mixture of roasted pulp, rich tomato sauce, and gooey mozzarella, then baked until perfectly tender and bubbly.
Ingredients
- 2 small-to-medium eggplants, stems removed, halved lengthwise
- 3.5 oz tomato puree (passata)
- 5.6 oz cherry tomatoes, chopped
- 5.3 oz mozzarella cheese, diced
- 1 oz Parmesan cheese, grated
- Fresh basil leaves
- Olive oil
- Salt
- Black pepper
Instructions
Score the flesh of the eggplant halves in a diamond pattern. Brush with olive oil and season with salt and pepper.
Place the eggplant halves in the cooking basket, cut-side down. Cook at 375°F for 20 minutes until softened.
Carefully remove the eggplant. Using a spoon, scoop out the inner flesh, leaving a 1/4-inch border to create a shell. Avoid piercing the skin.
Finely chop the extracted eggplant flesh. In a mixing bowl, combine the chopped flesh with tomato puree, cherry tomatoes, diced mozzarella, and basil leaves. Season to taste with salt and pepper.
Spoon the filling into the eggplant shells. Top with grated Parmesan cheese. Return to the cooking basket and cook at 400°F for 10 minutes, or until the cheese is melted and golden.
Nutrition Facts
Amount per 1 servingChef's Tip
"When scooping out the flesh, leave a 1/4-inch border to ensure the eggplant shells maintain their shape."