Ingredients
Scale
- 2 large Globe Eggplants (about 1.5 lbs each): Choose firm, glossy eggplants with smooth skin, heavy for their size. These will form the ‘boats’ for our stuffing.
- ¼ cup Olive Oil (plus more for drizzling): Extra virgin olive oil is preferred for its flavor, used for roasting the eggplant and sautéing.
- 1 large Yellow Onion (finely chopped): Provides a foundational aromatic sweetness to the filling.
- 4 cloves Garlic (minced): Essential for that classic Italian flavor profile; adjust to your taste.
- 1 (15-ounce) container Whole Milk Ricotta Cheese: The creamy heart of the filling. Whole milk ricotta offers the richest flavor and texture.
- 1 large Egg (lightly beaten): Acts as a binder for the ricotta filling, helping it set during baking.
- ½ cup Grated Parmesan Cheese (plus more for topping): Adds a sharp, salty, nutty flavor to both the filling and the topping. Use freshly grated for the best melt and flavor.
- ½ cup Shredded Mozzarella Cheese (plus more for topping): Provides that essential gooey, cheesy melt. Low-moisture, whole milk mozzarella works best.
- ¼ cup Chopped Fresh Parsley: Adds a burst of freshness and color to the ricotta mixture.
- ¼ cup Chopped Fresh Basil (plus more for garnish): Offers a sweet, slightly peppery aroma and taste, quintessential to Italian cooking.
- ½ teaspoon Dried Oregano: Complements the tomato and cheese flavors with its earthy notes.
- Salt (to taste): Essential for seasoning the eggplant and the filling. Kosher or sea salt is recommended.
- Black Pepper (freshly ground, to taste): Adds a touch of warmth and spice.
- 1 (24-ounce) jar good quality Marinara Sauce: The flavorful base that surrounds the stuffed eggplant. Choose your favorite brand or use homemade.
- ½ cup Italian-style Breadcrumbs (optional, for topping): Adds a delightful crunchy texture to the final dish. Panko can also be used.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. This prevents sticking and makes cleanup easier.
- Prepare the Eggplant Shells: Wash the eggplants thoroughly. Trim off the stems. Slice each eggplant in half lengthwise. Using a spoon (a grapefruit spoon works well), carefully scoop out the flesh, leaving about a ½-inch thick border all around to create sturdy shells or ‘boats’. Be careful not to puncture the skin.
- Chop the Eggplant Flesh: Finely chop the scooped-out eggplant flesh. You should have about 2-3 cups of chopped eggplant. Set aside. This flesh will become part of the rich filling.
- Salt and Roast the Eggplant Shells (Optional but Recommended): Place the hollowed-out eggplant shells cut-side up on the prepared baking sheet. Sprinkle the insides generously with salt. Let them sit for about 20-30 minutes. This process, called degorging, helps draw out excess moisture and some bitterness, resulting in a better texture. After 30 minutes, use paper towels to pat the shells dry, removing the drawn-out moisture and excess salt. Brush the insides and cut edges of the shells generously with olive oil. Place them cut-side down on the baking sheet and roast for 20-25 minutes, or until they are just beginning to soften and the edges are lightly browned. Roasting them partially ensures they cook through completely later and enhances their flavor. Remove from the oven and set aside. Keep the oven on.
- Sauté Aromatics and Eggplant Flesh: While the shells are roasting (or after), heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and the chopped eggplant flesh. Cook, stirring occasionally, for about 8-10 minutes, until the eggplant flesh is tender and has reduced in volume. If the pan becomes too dry, add another tablespoon of olive oil. Season generously with salt, black pepper, and the dried oregano.
- Prepare the Ricotta Filling: In a large bowl, combine the whole milk ricotta cheese, the lightly beaten egg, ½ cup of grated Parmesan cheese, ½ cup of shredded mozzarella cheese, the chopped fresh parsley, and the chopped fresh basil. Mix well until everything is evenly incorporated.
- Combine Filling Components: Add the cooked onion and eggplant mixture from the skillet to the ricotta mixture in the bowl. Stir gently but thoroughly to combine all the filling ingredients. Taste and adjust seasoning with more salt and pepper if needed. The filling should be flavorful on its own.
- Stuff the Eggplant Shells: Turn the partially roasted eggplant shells cut-side up on the baking sheet (or transfer them to a large baking dish if you prefer – 9×13 inches usually works well). Spoon the ricotta and eggplant filling generously into each eggplant shell, mounding it slightly.
- Add Marinara Sauce: Carefully pour the marinara sauce around (not directly over, unless you prefer) the stuffed eggplant shells in the baking dish or on the baking sheet. If using a baking sheet, try to contain the sauce around the base of the eggplants. Using a baking dish makes this step easier.
- Top with Cheese and Breadcrumbs: Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the filling in each eggplant half. If desired, sprinkle the Italian-style breadcrumbs over the cheese for added crunch. Drizzle lightly with a bit more olive oil – this helps the topping brown beautifully.
- Bake: Carefully place the baking sheet or dish back into the preheated 400°F (200°C) oven. Bake for 30-40 minutes, or until the filling is heated through, the eggplant shells are completely tender when pierced with a fork, and the cheese topping is melted, bubbly, and golden brown. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil for the remainder of the baking time.
- Rest and Garnish: Once baked, remove the Stuffed Eggplant Parmesan from the oven. Let it rest for at least 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve, and lets the flavors meld beautifully. Garnish generously with fresh chopped basil or parsley just before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 40g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 25g