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Simple and Easy Eggplant Parmesan Recipes

Eggplant Parmesan Recipes

 

Who says eggplant Parm recipes has to be served in a gratin dish? This variation is very satisfying, and I think it goes quite well with pork; but it's best with veal, especially thick grilled chops. Also, it is an simple and easy cooking recipes.

Makes 6 servings

  • 3 small to medium-size eggplant

  • Olive oil

  • 11/2 small onion, minced

  • 1 teaspoon chopped fresh oregano

  • 4 ounces mozzarella cheese, cut into small dice

  • 1 cup tomato sauce, preferably homemade

  • 1/4 cup freshly grated Parmesan cheese

  1. Preheat the oven to 375F.

  2. Rub the eggplants with live oil and arrange them in a medium-size shallow baking dish. Bake until just tender when pierced with a fork, but not collapsed, 20 to 25 minutes. Remove the baking dish from the oven and let the eggplants cool slightly.

  3. Increase the oven temperature to 400F. Lightly oil a baking sheet.

  4. Cut the eggplants in half lengthwise. Cut out the flesh in two or three pieces, leaving a 1/4-inch shell. Cut the eggplant flesh into large dice. In a medium-size bowl, toss the diced eggplant with the onion, oregano and mozzarella. Pile the mixture into the scooped-out shells. Spoon the tomato sauce over the stuffed eggplants.

  5. Arrange the stuffed eggplants on the prepared baking sheet. Sprinkle them with the Parmesan. Bake until golden and bubbling hot, 30 to 40 minutes. Serve this easy eggplant recipes very hot.

More about Easy Eggplant Recipes


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