​​ recipe of the week 

Eggplant Parmesan

Submitted by: Mrs. Bev Horner


  • 1 1/2 cups marinara, divided
  • 2 medium eggplant, halved
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp dried oregano
  • Kosher salt and ground pepper
  • 2 cloves garlic, minced
  • 1 cup chopped tomatoes
  • 1 egg lightly beaten
  • 2 1/2 cup shredded mozzarella cheese
  • 1 cup freshly grated Parmesan
  • 1/4 cup Italian bread crumbs
  • 1/4 cup basil


Preheat the oven to 350°F. Spread about 1 cup marinara sauce in the bottom of a medium baking dish. Using a spoon, hollow out the eggplants leaving about 1/2" border around skin to create a boat. Roughly chop scooped out eggplant. Place eggplant boats on prepared baking dish. In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in chopped eggplant and season with oregano, salt and pepper. Cook, stirring often, until the eggplant is golden and tender. Stir in garlic and cook until fragrant. Transfer mixture to a bowl, add chopped tomatoes, egg, 1 1/2 cups shredded mozzarella and 1/2 cup marinara. Scoop mixture into eggplant boats. Top with more mozzarella, Parmesan and bread crumbs. Bake until the eggplants are tender and the cheese has melted, about 50 minutes. 


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