Stuffed eggplant

4 servings

Ingredients

• 1 1/2 cups marinara (3/4 + 3/4)
• 2 eggplants
• 1 tbsp olive oil
• 1 onion
• 1 tsp oregano
• salt & pepper
• 2 cloves garlic
• 1 cup tomatoes (2 tomatoes)
• 1 egg
• 2 cups mozzarella (1 + 1)
• 1/4 cup Parmesan
• 1/4 cup bread crumbs (with italian herbs)
• Basil for garnish

Recipe

1. Oven: 350 °F = 175 °C.
2. 3/4 cup marinara at the bottom of a dish.
3. Halve eggplants and hollow out. Chop flesh. (Matthaeus salts the eggplants, hollowed out and flesh, then rinses them then salts a bit again. Last time it was too salty.)
4. Chop onion. Mince garlic. Grate mozzarella and parmesan.
5. Heat oil in pan (medium heat). Soften onion (5 min). Add eggplant, oregano, salt and pepper. Cook stirring until golden (4 min). Add garlic (1 min).
6. Off the heat, add tomatoes, egg, 1 cup mozzarella, and 1/2 cup marinara. Scoop into eggplant boats.
7. Top with 1 cup mozzarella, Parmesan, and bread crumbs.
8. Bake 50 min.
9. Garnish with basil.

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from delish