I’ve never made stuffed anything before, so I have no clue why I was suddenly inspired to make stuffed eggplant, but I’m glad I was! We had some leftover spaghetti sauce in our freezer (about half the original amount) and I thought it’d be great to put in eggplant, so here’s my somewhat made up recipe!
Stuffed Eggplant
- Half of Grandmom’s Spaghetti sauce leftovers
- 2 Eggplants
- 1 tsp Basil
- 1 tsp Parsley
- 1 cup grated parmesan cheese, divided
- 3/4 C Bread crumbs
- 2 Tbsp olive oil
- 1 onion, chopped
- Mozz cheese, to taste
Preheat your oven to 350 degrees. Cut eggplant in half, long ways. Then cut the middle out, leaving some around the edges to keep the shape while baking. Cut up the eggplant you removed from the middle in bite size pieces, add to a pan, cover with water and boil for 10-12 min. You want it cooked, but not too squishy.
Warm up the leftover spaghetti sauce in a larger pot. Add the herbs, 3/4 c parmesan cheese & 1/2 c bread crumbs. In another pan, heat the olive oil & put onion in and sauté until soft. Add the onion and cooked eggplant to sauce and mix well.
Stuff the 4 eggplant halves with your sauce mixture. Top with some parmesan and bread crumbs. Bake 40 minutes, take out and top with some mozzarella cheese and then bake 10 more minutes. Take it out and let it cool slightly, then serve!
Results: Hunter said this was one of the best things I’ve ever made. I’m not sure if he was just that hungry or not, but he reallllllly liked it. I liked it as well and it was more filling than I anticipated. We warmed up the other 2 as leftovers later and they were still really good. Now we have a go to recipe for leftover spaghetti sauce!
