Ina Garten Stuffed Eggplant Recipe
Comfort food feels special when cooked with care. Simple vegetables can taste rich and elegant. Eggplant absorbs flavors beautifully when roasted slowly.
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 cup cherry tomatoes chopped
- 1 cup fresh breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- ¼ cup mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Slice eggplants lengthwise evenly.
- Scoop flesh gently, leaving thick shells.
- Chop the scooped flesh finely.
- Brush shells with olive oil lightly.
- Place shells on a baking sheet.
- Heat oil in a skillet.
- Sauté onion until soft.
- Add garlic and cook briefly.
- Stir in chopped eggplant flesh.
- Cook until tender and fragrant.
- Add tomatoes and cook gently.
- Remove skillet from heat.
- Mix breadcrumbs, herbs, and Parmesan.
- Season the filling well.
- Spoon filling into eggplant shells.
- Top with mozzarella cheese evenly.
- Bake until golden and bubbling.
Notes
- Choose firm, glossy eggplants always.
- Salt eggplant lightly for extra flavor.
- Use fresh breadcrumbs for best texture.
- Do not overcook the filling.
- Serve warm for best taste.