Stuffed Eggplant Parm


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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