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Italian


1 1/2 c. marinara, divided
2 medium eggplants, halved
1 tbsp. olive oil
1 onion, chopped
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 c. chopped tomatoes
1 egg lightly beaten
2 1/2 c. shredded mozzarella, divided
1 c. freshly grated Parmesan
1/4 c. Italian bread crumbs
1/4 c. basil, chiffonade

1 Preheat oven to 350�. Spread about 1 cup of marinara sauce in the bottom of a medium baking dish.

2 Using a spoon, hollow out the eggplants leaving about a �� thick border around skin to create a boat. Roughly chop scooped out eggplant.

3 Place eggplant boats on prepared baking dish. In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in chopped eggplant and season with oregano, salt and pepper. Cook, stirring often, until the eggplant is golden and tender, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

4 Transfer mixture to a bowl.To the bowl with the eggplant mixture, add chopped tomatoes, egg, 1 1/2 cups shredded mozzarella, and � cup marinara. Mix until just combined. Scoop mixture into eggplant boats. Top with more mozzarella, Parmesan and bread crumbs.

5 Bake until the eggplants are tender and the cheese has melted, about 50 minutes.

6 Garnish with basil and serve warm.

Good