# Ingredients:
→ Eggplant
01 - 2 large eggplants, halved lengthwise
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Filling
05 - 1 cup ricotta cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese, divided
08 - 1 large egg
09 - 2 cloves garlic, minced
10 - 1/4 cup fresh basil, chopped
11 - 1 cup marinara sauce
→ Topping
12 - 3/4 cup marinara sauce
13 - 1/4 cup grated Parmesan cheese
14 - 1/2 cup shredded mozzarella cheese
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the eggplant halves with olive oil, then season with salt and pepper. Arrange them cut-side down on the prepared baking sheet and roast for 25 minutes, or until tender.
02 - Allow the roasted eggplants to cool slightly. Carefully scoop out the flesh, leaving a 1/2-inch border around the edges. Finely chop the scooped-out eggplant flesh and set aside. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, 1/4 cup of grated Parmesan cheese, the egg, minced garlic, chopped basil, and 1 cup of marinara sauce. Stir in the reserved chopped eggplant flesh until all ingredients are well incorporated.
03 - Arrange the hollowed eggplant shells in a baking dish. Generously fill each shell with the prepared cheese mixture, smoothing the tops evenly. Spoon the remaining 3/4 cup of marinara sauce over the stuffed eggplants. Sprinkle evenly with the remaining Parmesan cheese and mozzarella cheese.
04 - Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the topping is golden brown and the filling is bubbly. Let the stuffed eggplants cool for 5 minutes before serving. Garnish with additional fresh basil, if desired.
