Stuffed Eggplant Parmigiana Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
• Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
• Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
• Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
• Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
• Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Steps:

• Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice.
• Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
• Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
• Add the diced eggplant pulp. Cover and simmer 15 minutes longer.
• Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese.
• Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
• Bake, uncovered, 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Halve each eggplant lengthwise. Leaving a 1/2-inch border, score the eggplant flesh into 1/2-inch pieces. Scoop out the eggplant cubes with a spoon to create a boat out of the shell. Place the eggplant cubes on a rimmed baking sheet, breaking the large pieces apart with your hands, and toss with 1 tablespoon of the olive oil. Season with 1/2 teaspoon each salt and black pepper and set aside.
• Brush the inside of the eggplant shells with 1 tablespoon of the olive oil and season with 1/2 teaspoon each salt and pepper. Place in a 9-by-13-inch baking dish. Bake the eggplant shells and cubes, rotating the baking sheet and dish halfway through, until tender, about 20 minutes for the cubes and 30 minutes for the shells.
• Meanwhile, prepare the sauce. Heat 2 tablespoons of the olive oil over medium-high heat in a large skillet. Add the onion and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until a deep brick red, about 2 minutes. Break up the tomatoes with your hands and add to the skillet along with their juices. Swirl 1/4 cup water around the tomato can and add the liquid to the sauce. Stir in 1/2 teaspoon of the dried oregano and the basil. Season with 1/2 teaspoon each salt and pepper. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, about 15 minutes. Remove from the heat.
• Toss together the panko, parsley, 1/2 cup of the Parmesan and the remaining 1/2 teaspoon dried oregano in a medium bowl. Season with 1/4 teaspoon each salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to combine. Set aside.
• Preheat the oven to broil.
• Combine the cooked eggplant cubes, 2 cups of the sauce, the remaining 1/2 cup Parmesan, 1 cup of the mozzarella and 1/2 cup of the panko mixture in a large bowl. Spoon the eggplant mixture into the 4 shells and top with the remaining 1/3 cup mozzarella and the remaining panko mixture. Broil until the top is golden brown, 2 to 3 minutes, watching carefully. Serve the remaining sauce alongside.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
• Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Steps:

• Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.
• Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.
• Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes.
• Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.