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If you’re searching for a dish that embodies comfort food while remaining nutritious, look no further than Cheesy Stuffed Eggplant Parmesan. This delightful recipe combines the earthy richness of eggplants with layers of creamy cheese, savory marinara, and vibrant spinach. It’s a meal that not only satisfies the palate but also offers a wholesome option for vegetarians and cheese lovers alike. The combination of textures and flavors in this dish—from the gooey mozzarella to the sharpness of Parmesan—creates an indulgent experience that can be enjoyed on its own or served as a hearty side.

Cheesy Stuffed Eggplant Parmesan

Discover the comforting and delicious world of Cheesy Stuffed Eggplant Parmesan! This nutritious recipe features tender eggplants filled with a blend of creamy ricotta, gooey mozzarella, and sharp Parmesan, all warmed through with savory marinara and fresh spinach. Perfect for a satisfying dinner or a special occasion, this dish is a fantastic way to enjoy a healthy vegetarian meal without sacrificing flavor. Explore the flavors and indulge in this mouthwatering comfort food that everyone will love!
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Ingredients
  

2 medium-sized eggplants

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

2 cups marinara sauce (homemade or store-bought)

2 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 teaspoon red pepper flakes (optional)

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Olive oil for drizzling

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Eggplants:

    - Preheat your oven to 375°F (190°C).

      - Slice the eggplants in half lengthwise and carefully scoop out the flesh with a spoon, leaving approximately 1/2 inch to maintain the structure of the shell. Chop the scooped-out flesh into small pieces and set aside for filling.

        Salt the Eggplants:

          - Generously sprinkle salt over the cut surfaces of the eggplant halves. Let them rest for about 30 minutes; this technique helps to remove excess moisture and bitterness. After the time has passed, rinse each half under cold running water and pat them dry with paper towels.

            Cook the Filling:

              - Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and sauté for around 1 minute until fragrant. Next, incorporate the diced eggplant flesh, cooking for around 5-7 minutes until it has softened.

                - Add the chopped spinach to the skillet and cook just until it's wilted. Season the mixture with salt, black pepper, and red pepper flakes if using, for an extra kick.

                  Mix the Cheese Filling:

                    - In a mixing bowl, combine the cooked eggplant and spinach mixture with the ricotta cheese, 1 cup of shredded mozzarella, and 1/4 cup of grated Parmesan cheese. Add the Italian herbs and blend everything together until well combined.

                      Stuff the Eggplants:

                        - Arrange the halved eggplants into a baking dish with the cut side facing up. Drizzle a small amount of olive oil over each half. Generously fill each eggplant with the cheesy mixture, ensuring it is heaping.

                          Add Marinara Sauce and Cheese:

                            - Carefully pour the marinara sauce over the stuffed eggplants, allowing the sauce to seep into the filling for added moisture and flavor. Top each eggplant half with the remaining shredded mozzarella and grated Parmesan for a delicious cheesy crust.

                              Bake:

                                - Cover the baking dish tightly with aluminum foil (shiny side up) and place it in the preheated oven. Bake for 30 minutes. Afterward, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and beautifully golden brown.

                                  Serve:

                                    - Allow the dish to cool for approximately 5 minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor. Enjoy warm as a delightful main course or as a satisfying side dish.

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings