Ingredients

  • 2 small eggplants (12 ounces each)
  • 2 tablespoons extra-virgin olive oil plus 1/4 cup, divided
  • 2 cloves garlic, chopped
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper, divided
  • ½ cup finely grated Parmesan cheese, divided
  • 1 ¼ cups fresh breadcrumbs
  • 1 large egg, lightly beaten
  • ⅓ cup chopped fresh parsley
  • 1 teaspoon capers, rinsed
  • 1 ¼ cups no-salt-added tomato sauce, divided
  • 4 large basil leaves

Ready In 60 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 375 degrees F.
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Step 2

  • Halve eggplants lengthwise. Trim a little off the undersides so they lie flat.
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Step 3

  • Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside.
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Step 4

  • Heat 2 tablespoons oil in a medium saucepan over medium heat.
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Step 5

  • Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes.
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  • Length: 2 minutes

Step 6

  • Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes.
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  • Length: 3 minutes

Step 7

  • Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool.
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Step 8

  • Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.)
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  • Length: 5 minutes

Step 9

  • Drain on paper towels.
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Step 10

  • Dunk breadcrumbs in a bowl of water and squeeze them out.
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Step 11

  • Transfer to the bowl with the eggplant filling.
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Step 12

  • Add 1/4 cup Parmesan, egg, parsley and capers. Use a spoon or your hands to thoroughly mix. Fill the eggplant shells with the stuffing and use a spoon to smooth the tops.
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Step 13

  • Spoon 1 cup tomato sauce into an ovenproof dish big enough to fit the eggplant in one layer.
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Step 14

  • Transfer the stuffed eggplant to the dish. Spoon 1 tablespoon of the remaining sauce over each and top with a basil leaf.
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Step 15

  • Sprinkle with the remaining 2 tablespoons Parmesan.
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Step 16

  • Bake until an instant-read thermometer inserted into the filling registers 160 degrees F, about 25 minutes.
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  • Length: 25 minutes