Roast whole eggplants in the oven, then slice them lengthwise and fill with delicious parm ingredients like marinara, mozz, and fresh basil.

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Credit: Photography by Peter Ardito

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Servings:
4
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Ingredients

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Directions

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  • Bake eggplants directly on oven rack at 375°, turning once, until starting to soften, about 30 minutes. Slice eggplants lengthwise about 3/4 of the way through; open each like a book. Drizzle with oil; season. Bake, cutside up, until tender, about 25 minutes. In small bowl, mix panko with Parmesan; season. Top eggplants with marinara, panko mixture, and mozzarella. Broil until browned in spots, about 2 minutes. Garnish with basil.

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