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Cheesy Stuffed Eggplant

The rich, savory tastes of roasted eggplant are combined with a delectable filling to create a wonderful meal called stuffed eggplant. With its rich blend of cheeses, this version is ideal as a substantial side dish or as a vegetarian main meal. This Cheesy Stuffed Eggplant is guaranteed to be a favorite at any table because to its creamy texture and crunchy top.

Components:

Four medium eggplants
Four tsp olive oil

To taste, add salt and pepper.
Half a cup of ricotta
One cup of shredded mozzarella cheese, half a cup of grated

Parmesan cheese,
one egg, beaten,
and two chopped cloves of garlic

One tablespoon of freshly chopped basil and two tablespoons of fresh parsley.
Half a teaspoon of optional red pepper flakes
One cup of marinara sauce .

Guidelines:

To get ready, preheat your oven to 400°F, or 200°C.
Cut the eggplants in half along their length. Hollow out the centers with a spoon to form a “boat,” ensuring that a half-inch border remains on all sides.
Season each eggplant with salt and pepper after rubbing some olive oil inside. Transfer to a baking sheet, cut-side up, and bake for 20 to 25 minutes, or until fork-tender.

Prepare the Filling:

Ricotta, half of the mozzarella, parmesan, beaten egg, garlic, parsley, basil, and red pepper flakes should all be combined in a mixing bowl. Blend until all ingredients are properly blended.

Stuff the Eggplants:

Remove the eggplants from the oven. Fill each one with the cheese mixture, then top with the remaining mozzarella.

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Spoon a couple of tablespoons of marinara sauce over the top of each stuffed eggplant.

Bake:

Return the eggplants to the oven and bake for another 20-25 minutes, or until the cheese is melted and golden brown.

Serve:

Let the eggplants cool for a few minutes before serving. Garnish with additional parsley or basil if desired.