Stuffed Eggplant Parmesan

Stuffed Eggplant Parmesan

by Brava Chef Erin

Brava

Serves 4

Active Time:

~15 min

Total Time:

~1 hr 18 min

About this Recipe

Love eggplant parmesan? Give this recipe a try! Brava Chef Erin loves stuffed eggplants and eggplant parmesan so she decided to combine them in this dish, no frying required. Store-bought marinara sauce is a flavorful shortcut here, and Chef Erin loves using Rao’s Marinara. If you don't have fresh basil on hand, just use 2 teaspoons of dried basil instead.


Ingredients

  • 2 medium eggplants
  • 2 tablespoons olive oil, divided
  • 2 cups plus 2 tablespoons marinara sauce
  • 1 cup grated Parmesan cheese, divided
  • ½ cup panko breadcrumbs
  • 3 tablespoons coarsely chopped fresh basil plus 1 tablespoon for serving
  • 1 tablespoon tomato paste
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 egg
  • 1½ cups shredded mozzarella cheese

From Your Pantry

kosher salt and black pepper

Equipment

Brava Chef's Pan

Brava metal tray

mixing bowls

potato masher

silicone spatula

Nutrition Information

Allergens: Milk, Eggs

Tags

  • Dinner
  • Vegetarian
  • Kid Friendly
  • American
  • Chef's Pan
  • Italian
  • Mediterranean
  • Metal Tray
  • Recipes
  • Serves 4
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Prepare eggplant

    • Remove green tops from eggplants. Slice each eggplant in half lengthwise.
    • In large bowl, toss eggplant with 1 tablespoon olive oil and a pinch of kosher salt.

  2. 2

    Roast eggplant

    • Place eggplant halves, flat side down, in Zones 1, 2 and 3 of Brava metal tray. (You may have to position 3 horizontally and one vertically).
    • Slide metal tray into bottom shelf. Press green button to begin cooking.
    • Note: You will remove eggplant after 25 minutes.

  3. 3

    Scoop and mash eggplant

    • When cook is completed, carefully remove metal tray. Let cool for 5 minutes.
    • Using spoon, carefully scoop inside flesh from eggplant halves while keeping outer skin intact. (ProTip: Leave thin layer of flesh inside of each eggplant to ensure it doesn't tear.)
    • Place flesh in medium bowl. Set eggplant skins aside.
    • Using potato masher, mash eggplant flesh.

  4. 4

    Stuff eggplants

    • In the mashed eggplant bowl, add 1/2 cup grated parmesan, panko, 2 tablespoons marinara sauce, 3 tablespoons fresh basil, tomato paste, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, garlic powder, dried oregano and ¼ teaspoon black pepper. Stir together.
    • Add egg and combine.
    • Carefully stuff eggplant skins with stuffing mixture.

  5. 5

    Assemble dish

    • Spread 2 cups marinara sauce on bottom of Chef's Pan.
    • Carefully place stuffed eggplants, cut side up, on top of marinara sauce in Chef's Pan. (ProTip: Use a silicone spatula on one side of eggplant and lift other side with hand.)
    • Sprinkle top of eggplants with remaining ½ cup of parmesan and mozzarella.

  6. 6

    Bake eggplant

    • Press green button to begin preheating Brava.
    • Cover Chef’s Pan with lid.
    • When Brava is preheated, slide Chef’s Pan, covered, into top shelf. Press green button to continue cooking.
    • Note: You will remove lid after 25 minutes.

  7. 7

    Finish cooking

    • When Brava notifies you, carefully remove Chef's Pan.
    • Remove lid from Chef's Pan.
    • Slide Chef's Pan, uncovered, into top shelf. Press green button to continue cooking.

  8. 8

    Garnish & serve

    • When done, carefully remove Chef’s Pan.
    • Garnish with remaining 1 tablespoon of chopped basil.
    • Serve immediately.