Please enter the email you’re using for this account.
3 medium Italian eggplants
6 teaspoons Tuscanini Extra-Virgin Olive Oil (2 teaspoons per eggplant)
3/4 teaspoon salt (1/4 teaspoon per eggplant)
1 jar of marinara sauce or spaghetti sauce
5 ounces fresh mozzarella, cubed small or 5 ounces shredded cheese of your choice
8-ounce wedge of Tuscanini Parmesan
1 and 1/2 cups panko crumbs
2 teaspoons Tuscanini Italian Seasoning
1 tablespoon Tuscanini Extra Virgin Olive Oil
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Slice the eggplants lengthwise, score the flesh in a diamond pattern, without poking the skin. Brush one teaspoon of the oil on each eggplant half and place them cut side down on the parchment paper. Bake for 30 to 45 minutes, or until the eggplant is tender. Time will vary depending on the size of the eggplant. Leave the oven on.
While the eggplant cooks, prepare the topping. Shred the Parmesan using a hand grater or food processor.
In a medium bowl, add panko crumbs, one and a half cups of the shredded parmesan, Italian seasoning, and one tablespoon olive oil. Mix well and set aside.
When the eggplants are cooked and cool enough to handle, scoop the flesh out into a bowl. Ideally try to leave 1/8- to 1/4-inch border on the eggplants.
Add one cup marinara sauce and mozzarella to the scooped eggplant and mix well.
In a large baking dish, spread the remaining marinara sauce at the bottom of the dish. Place the eggplants on top of the sauce and fill evenly with the eggplant cheese mixture.
Generously, top each eggplant half with the panko parmesan mixture.
Bake for 20 to 25 minutes uncovered or until the panko parmesan mixture is golden.
How Would You
Rate this recipe?
Reviews