Stuffed Eggplant Parmesan
I’ve been dreaming up this recipe since last year when I created my Sausage Stuffed Zucchini Boats. These are easier than making traditional eggplant parm because they use no breadcrumbs, and there is no breading and no frying! More eggplant recipes I love are baked Eggplant Parmesan, Eggplant Rollatini and Eggplant Meatballs.
If you love eggplant parm these are going to knock your socks off! My husband loves them!
How To Make Stuffed Eggplant
Look for medium sized eggplants; white or Japanese would be perfect here. You could use any variety as long as they aren’t too large. And don’t worry, nothing gets wasted! The pulp that gets scooped out goes right back into the stuffing. One boat is a complete meal and super filling, you can also serve it with a side salad if you wish!
Do you peel eggplant before cooking?
I get asked this a lot and actually, the skin is completely edible! Not only that, but it’s the most nutrient rich part of the vegetable filled with powerful antioxidants.
How to store and reheat
If you saved leftovers, you can reheat it in the microwave in a microwave-safe dish or in the oven at 350 degrees. Cover the dish with tinfoil and bake until ready. Refrigerate up to 4 days.
More Eggplant Recipes:
Baked Eggplant Sticks Grilled Eggplant and Veggie Platter with Mint Yogurt Dip Eggplant Parm Eggplant Meatballs Eggplant Rollatini
