Baked Eggplant Parmesan House-made Marinara Toasted Orzo & Mixed Greens Salad with House Dressing


1 large eggplant cut in 1/2 length wise (scoop out insides & save)

3 Tbsp olive oil

salt and freshly ground pepper

1-2 tsp red pepper flakes

1 Tbsp italian seasoning

2 tsp sweet paprika 

1 tsp dried oregano

1 small onion, diced

3 garlic cloves, minced

**can add ground meat of choice in this stage.


Parmesan Parsley Bread Crumbs

1/8 c breadcrumbs

1/8 c grated parmesan

1 Tbsp dried parsley

1 log of fresh mozzarella sliced



  • Preheat the oven to 350 degrees F.
  • Cut the eggplant in half length and scoop out the center (set aside), leaving enough meat inside the skin so that it holds its shape when baked. Chop up the eggplant you scooped out of the center.
  • In a large saute pan add 3 Tbsp oil, add onions, eggplant and garlic to pan and stir. (can add ground meat of choice.) Cook until eggplant is tender and slightly translucent. Then add can of diced tomatoes and seasonings to pan. Add salt and pepper to taste. Cook for 15 minutes and occasionally stir.
  • Fill each eggplant with filling, top with fresh mozzarella and parmesan bread crumb. Bake in oven on 350 for 50 minutes. 

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