Stuffed Eggplant Parmesan
You can never have too many main course recipes, so give Stuffed Eggplant Parmesan a try. One portion of this dish contains about 14g of protein, 17g of fat, and a total of 324 calories. This recipe serves 4. This recipe is typical of Mediterranean cuisine. A mixture of parsley, garlic, eggplants, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour. Users who liked this recipe also liked Stuffed Eggplant Parmesan, Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!).
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley.
Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly.
Recommended wine: Chianti, Verdicchio, Trebbiano
Chianti, Verdicchio, and Trebbiano are my top picks for Eggplant Parmigiana. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Fontodi Chianti Classico Gran Selezione Vigna del Sorbo with a 4.7 out of 5 star rating seems like a good match. It costs about 120 dollars per bottle.
Fontodi Chianti Classico Gran Selezione Vigna del Sorbo
Vigna del Sorbo is a blend of Sangiovese and Cabernet Sauvignon from vineyards that have south-west exposure and 30 year old vines.