Stuffed Eggplant Parm
Eggplant lovers, this cheesy Parm bake from Delish.com is for you. #Appetizers #VegetarianAppetizers
EGGPLANT PIZZA BITES – LOW CARB + KETO ,
By Food Blog Nindi .
Total time: 70 minutes
Servings: 4 Servings
• 2 medium eggplants, halved
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 c. chopped tomatoes
• 1 large egg, lightly beaten
• 2 1/2 c. shredded mozzarella, divided
• 1/4 c. freshly grated Parmesan
• 1/4 c. Italian bread crumbs
• Freshly sliced basil, for garnish
• In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
• Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
• Bake until eggplants are tender and cheese is golden, about 50 minutes.
• Garnish with basil before serving.
EGGPLANT PIZZA BITES an easy KETO vegetarian Appetizer or Dinner #ketofood #ketoappetizers #pizzabites #eggplant #ketopizza #lowcarbpizza #lowcarbvegan #ketovegan #ketovegetarian #lowcarbvegetarian #healthy #appetizers #partyfood #fingerfood #Vegetarian #Appetizers
Total time: 70 minutes
Servings: 4 Servings
Ingredients :
• 1 1/2 c. marinara, divided• 2 medium eggplants, halved
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 c. chopped tomatoes
• 1 large egg, lightly beaten
• 2 1/2 c. shredded mozzarella, divided
• 1/4 c. freshly grated Parmesan
• 1/4 c. Italian bread crumbs
• Freshly sliced basil, for garnish
Instructions :
• Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.• In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
• Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
• Bake until eggplants are tender and cheese is golden, about 50 minutes.
• Garnish with basil before serving.
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