The Kitchn: Crispy, cheesy stuffed eggplant parm is honestly pure genius
Calling all eggplant Parm-lovers! This is vegetarian comfort food at its finest. It's everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. It's a seriously cheesy, flavor-packed dinner you'll quickly fall in love with.
When choosing an eggplant for stuffing, it's important to know that some varieties and sizes work better than others. Italian, graffiti and white eggplants are all multi-purpose varieties and are the best picks for this recipe. They're large and sturdy enough to be turned into boats, with bulb-shaped bottoms that can hold a lot of filling. The key is leaving about a 1/2-inch border around the outside of each eggplant half, which ensures the boats are sturdy enough to be filled. It's as simple as running a paring knife around the perimeter, then using a spoon to scoop out the flesh.
Stuffed Eggplant Parm
Serves 4
2 medium eggplants (about 2 1/2 pounds total)
3 tablespoons plus 1 teaspoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup Panko breadcrumbs
...continued
