Stuffed Eggplant Parmesan (serves 4 to 6)

• 2 cups marinara sauce, divided
• 3 large eggplants
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 tablespoons fresh chopped oregano (or 2 teaspoons dried oregano)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, crushed
• 2 cups chopped plum tomatoes
• 2 eggs, lightly beaten
• 3 cups shredded mozzarella, divided
• 1/2 cup shredded parmesan
• 1/2 cup Italian-seasoned bread crumbs
• 1/2 cup shredded basil

-Preheat your oven to 350 degrees. Spread 1 cup of marinara sauce onto bottom of a

large (rimmed) baking sheet.

-Cut the eggplant in half (lengthwise). Use a large spoon (or ice cream scoop) to scoop

the eggplant flesh out of the halves, leaving a hollow shell of eggplant about 1/4" to

1/2" thick.

-Roughly chop the eggplant flesh into 1/2-inch pieces.

-Heat the olive oil in a large skillet over medium heat. Saute the onion about 4 to 5

minutes, just until it starts to soften. Add the eggplant to the skillet and stir in the

oregano, salt and pepper. Stirring occasionally, cook until the eggplant starts to soften

(about 2 to 3 minutes). Stir in the garlic until fragrant (less than a minute--don't let the

garlic start to burn). Transfer into a large bowl.

-Stir chopped tomatoes, beaten eggs, 2 cups of the mozzarella and 1 cup of marinara

sauce into the eggplant mixture just until combined.

-Spread 1 cup of marinara sauce onto bottom of a large (rimmed) baking sheet, then

place the hollow eggplant shells onto the sheet. Fill the eggplant shells with the eggplant

mixture.

-In a small bowl, combine the parmesan and bread crumbs. Sprinkle on top of the

filled eggplants. Top with the remaining mozzarella.

-Bake for about 45 minutes, until the cheese on top is melted and bubbly and the

eggplants are tender.