mini stuffed eggplant parmesan

Step 1

First, wash all your eggplant and cut in half. Scoop out the center, and set that aside (don't throw it away!).

Step 2

If you have the time, place the cut eggplants in a large bowl, and cover with cold water mixed with salt. This will help pull out any bitterness. If you don't have time, you can skip it!

Step 3

Grab the eggplant centers you set aside, and chop finely. Heat the olive oil in a small nonstick pan, and saute the eggplant until tender and slightly golden. Season lightly with salt and pepper.

Step 4

In a medium bowl, combine the milk and bread, and mash together with a fork. Add in the ground beef, egg, grated parmesan, and all of the seasonings. Add in the cooked eggplant. Mix everything together until well incorporated.

Step 5

At this point, preheat the oven to 400F. Grab a large 10" cast iron skillet or 9x13 pan, and lightly oil the bottom. Arrange the eggplant shells in a single layer, then fill each with the meatball mixture.

Step 6

Divide the fresh mozzarella evenly among all of them, then spoon some tomato sauce on top of each. Sprinkle with the breadcrumbs.

Step 7

Add about 1/2" of water into the bottom of your pan or skillet, then cover with foil, and bake for 35 minutes. Then remove the foil, and bake for 10-15 more minutes, until cheese is melted and bubbly.

Step 8

*Note: if you make this with large eggplants, you will have to increase the cooking time.*

Step 9

Serve immediately over pasta or rice and enjoy!