Parmesan and Mozzarella Stuffed Eggplants

Parmesan and Mozzarella Stuffed Eggplants

A savory dish featuring eggplants stuffed with a flavorful mixture of sautéed vegetables, topped with cheese and baked to perfection.

Ingredients

• 2 pieces eggplants
• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon oregano
• to taste black pepper
• 1/2 cup Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley
• 1 cup tomato sauce
• 1 cup mozzarella cheese

Method

1. Begin by preheating your oven to 325°F (165°C) and gathering all the necessary ingredients.
2. Slice the eggplants in half lengthwise and carefully remove the flesh, chopping it into small pieces.
3. In a skillet, heat some olive oil over medium-high heat. Add the chopped eggplant flesh, diced onion, minced garlic, oregano, and a dash of black pepper. Cook until the mixture turns golden and aromatic.
4. Stuff the hollowed-out eggplant halves with the sautéed filling, ensuring it's packed tightly.
5. Sprinkle each stuffed eggplant with a hearty amount of Parmesan cheese, breadcrumbs, and chopped fresh parsley. Place them into a baking dish.
6. Pour tomato sauce over the stuffed eggplants, then add a layer of mozzarella cheese on top.
7. Bake in the oven for around 30 minutes, or until the eggplants are soft and the cheese is melted and bubbling.
8. Take them out of the oven, allow to cool for a few minutes, and serve warm. Savor your delicious stuffed eggplants!