Stuffed eggplant with parmesan and ricotta cheese contains everything you love about the classic dish and nothing you don't. Still present are several vegetables, a tasty sauce, and cheese. However, as compared to breading and frying, you save time and calories. Alternatively, serve it with spaghetti or bread for a heartier and cozier meal. Serve it as a light and refreshing gluten-free supper. On Meatless Monday or any other day, the decadent vegan eggplant bolognese sauce and creamy filling will quickly become a family favorite. You may or might not be aware that this recipe is an old one from a blog. This recipe is very, very ancient. Like 2012. 
In the world of food blogs, particularly mine, which was just one week old when I wrote the piece, it is ancient. It's funny to think back on what I wrote and where I was. Let's go into the past. Obviously, I had no experience with blogging. I was a novice even when it comes to documenting my recipes. Yes, I am a scientist, and my lab measurements have always been quite precise. I probably like baking so much because it requires formulae, measures, acids, bases, heat, reactions, solids, liquids, and gases. In reality, it is a science. Unquestionably, cooking is a higher type of art. I usually cook with a tiny quantity of this and a small amount of that, unless I'm following someone else's recipe. As a result, I made the decision to approach cooking as a scientific experiment, and my spiral recipe notebook was transformed into my new lab notebook. Salt and baking soda have replaced sodium chloride and sodium bicarbonate on the list. In reality, I didn't read a lot of blogs. I was surfing Pink Parsley and trying to figure out what to make when I came across a recipe for Portabello-Stuffed with Lasagna. I instantly started salivating and thinking about the day I would make this scrumptious-sounding dinner. Due to my gluten intolerance and love of lasagna, the thought of a gluten-free version made me curious. Also, I like mushrooms. I was there to see my mushroom-loving mother. Mushrooms are my sister's obsession. My stepfather detests mushrooms, um. Grrr! But I still had a need for lasagna, so I made a version that we could all eat. I used portabellos instead of eggplants since I detest the labor-intensive nature of making eggplant parmesan. Compared to breading and frying eggplant pieces, this dish is more simpler, much like the Eggplant Parmesan Casserole. 
Everyone was grateful for it! We just used bread to scoop up the sauce and cheese since we weren't in the mood for pasta that evening. This would taste great with spaghetti squash, zoodles, or regular or gluten-free pasta. You may make your noodles with simply the sauce if you'd like. Stuffed eggplant parmesan with ricotta and mozzarella Vegetarians may enjoy this recipe for stuffed eggplant as a main meal or side dish. Put the rich sauce and three types of cheese within an eggplant shell for a novel variation that is likely to become a favorite instead of breading and frying classic eggplant parmesan, which adds calories and carbohydrates. What You Will Need Scoop out the flesh after cutting the eggplant in half lengthwise, leaving a shell that is about half an inch thick. From the excised section, make cubes. virgin extra olive oil diced onion with Italian seasoning, salt, and pepper The canned chopped or crushed tomatoes from the Tuttorosso brand are my favorite. Grated ricotta cheese was used. Camembert cheese Fresh mozzarella is my preferred kind, although normal mozzarella would do. Directions Before being cooked till soft, the eggplant shells are salted, rinsed, and laid upside-down on a paper towel to absorb any extra moisture. After the eggplant has browned and softened, add the remaining chopped eggplant, Italian seasoning, salt, and pepper. 
Cook the tomatoes in the can all the way through. In a small mixing bowl, combine the cheeses, remaining Italian seasoning, parmesan cheese, salt, and pepper. The ricotta-sauce mixture should be placed within the eggplant shells. Over the top, scatter additional sauce, mozzarella, and parmesan cheese. Cook at 400 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is bubbling and golden. To prevent excessive moisture leakage while cooking, eggplant has to be salted and washed before being used. The imitation Bolognese sauce is excellent on its own if you want to make a vegetable-rich spaghetti sauce. For a meatier recipe, cook some ground beef or turkey before adding the chopped eggplant and making the sauce. Ingredients
- 2 medium eggplants
- 1 Tablespoon olive oil
- 1/2 cup chopped onion
- 1 1/4 teaspoons Italian seasoning, divided
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 28 oz. can canned Chopped Tomatoes in Puree or Crushed Tomatoes
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese, plus 2 Tablespoons for topping
- 4 oz. fresh mozzarella, cut into thin slices
Instructions
- The oven should be preheated at 400 degrees.
- Scoop off the flesh after cutting each eggplant in half lengthwise, leaving a shell that is about half an inch thick. Scooped-out pieces of meat should be placed in a separate container.
- To remove excess moisture, salt the eggplant shells and place them upside-down on a paper towel for five to ten minutes. Scallop shells should be dried off completely before being placed cut side down in a glass baking dish that has been coated with cooking oil or cooking spray. The eggplant should be baked for about 15 minutes, or until it begins to soften.
- Olive oil is heated in a skillet over medium heat while the eggplant drains and bakes. Sauté the onion for two to three minutes, or until it is transparent and soft.
- Add 1 teaspoon of Italian spice, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of pepper to taste along with the remaining chopped eggplant. The eggplant should be cooked for about five minutes, or until it is browned and soft.
- To fully prepare canned tomatoes, simmer them for 5 to 10 minutes. Use salt and pepper to taste to season.
- Ricotta cheese, parmesan cheese, 1/4 teaspoon Italian spice, and salt and pepper to taste should all be combined in a small bowl.
- After removing the eggplant halves from the oven, fill each half with about 2 tablespoons of the sauce. After equally dividing the ricotta mixture among the shells, drizzle the remaining 2 tablespoons of sauce on top. Prepare more sauce so it may be served.
- Over the filled eggplants, mozzarella and 2 tablespoons of parmesan cheese are strewn.
- For 15 to 20 minutes, or until the cheese is bubbling and golden brown, bake at 400°F.