Tomato Parmesan Stuffed Eggplants

Serves: 4 Save

Ingredients (15)

  • 2 large eggplants, halved lengthwise
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1/4 cup finely chopped fresh parsley
  • salt and fresh ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 can (14 ounces) crushed tomatoes
  • 1/2 cup basil pesto
  • 1/2 cup grated parmesan cheese
  • 4 ounces fresh mozzarella, sliced
  • hot water, for the baking sheet
  • chopped Fresh basil, for garnish

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Directions

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