Stuffed Eggplant Parm

November 26, 2019

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

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