Baked Eggplant With Mushroom Parmesan Recipe

About this recipe

A hearty and flavorful baked eggplant dish stuffed with a savory mushroom and breadcrumb filling, topped with Parmesan cheese. Perfect for a satisfying eggetarian dinner.

Ingredients

• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 200 g Mushroom Button
• 50 g The Select Aisle Bread Crumbs
• 2 ltr Figaro Extra Light Olive Oil
• 200 g Old Hill Parmesan Cheese
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Split the eggplant lengthwise and scoop out the flesh, leaving about a 1-inch thickness to form a shell. Chop the scooped-out flesh into small pieces and set aside.
3. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 minced clove of garlic and 1 finely chopped onion, sautéing until fragrant and translucent, about 3-4 minutes.
4. 4. Add the chopped eggplant flesh and 1 cup of diced mushrooms to the skillet. Cook until the vegetables are tender and any liquid has evaporated, about 5-7 minutes.
5. 5. Stir in 1/2 cup of breadcrumbs and 1/2 cup of marinara sauce, mixing well to combine. Remove from heat.
6. 6. Place the eggplant shells on a baking sheet. Fill each shell with the prepared mixture, pressing it down gently to pack it in.
7. 7. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the stuffed eggplants.
8. 8. Bake in the preheated oven for 30 minutes, or until the eggplants are tender and the cheese is golden and bubbly.
9. 9. Remove from the oven and let cool slightly before serving. Enjoy your baked eggplant with a side of pasta or a fresh salad.