Stuffed Eggplant Parmesan
by Brava Chef Erin
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.
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
spoon
Nutrition Information
Allergens: Milk, Eggs, Wheat (Gluten)
-
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
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
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
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
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
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
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
Garnish & serve
- When done, carefully remove Chef’s Pan.
- Garnish with remaining 1 tablespoon of chopped basil.
- Serve immediately.
