Description
Delicious eggplant halves stuffed with savory marinara sauce and melted cheeses, perfect for a delightful meal.
Ingredients
Scale
- 3 large eggplants, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and lightly score the flesh. Brush generously with olive oil and season with salt and black pepper. Arrange on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
- Combine marinara sauce, garlic, Italian seasoning, and oregano in a bowl. Mix well to enhance the flavor.
- Remove the roasted eggplants from the oven. Gently press the centers to create a deeper cavity. Spoon the seasoned marinara sauce generously over each eggplant half. Top with mozzarella cheese and finish with parmesan cheese.
- Return the tray to the oven and bake for 12–15 minutes until the cheese is melted, bubbling, and beautifully golden. Broil for 1–2 minutes if desired for extra browning.
- Sprinkle with fresh basil and parsley immediately before serving. Serve hot with a fresh salad or roasted vegetables.
Notes
- Adjust the seasoning according to taste.
- Feel free to add other toppings like olives or bell peppers for extra flavor.
- Can be prepared in advance and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg