Aubergineeggplant Medium Pack Of 2 Baked Eggplant With 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

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 250G Granoro Breadcrumbs, 250G
• - Rao'S Homemade Marinara Tomato 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.