Eggplant Farci

I love Eggplant and all of the various ways it can be used in recipes. This is my newest recipe and at the end I added links to my other favorite Eggplant recipes on my Blog.
This is an easy recipe for a Stuffed and Baked Eggplant.

In Gastonomy, Farci is the French word for Stuffed. There are recipes for Tomatoes Farci, Zucchini Farci, Mushrooms Farci, Cabbage Farci etc.

Here's what you'll need:
A 9" X 13" Casserole Dish
Preheat the oven to 350 degrees.

Here are a few of my 9" X 13" Casserole Dish:

Pampered Chef

Anchor Hocking

Emile Henry

1 1/2 C Marinara Sauce, divided.
2 Medium Eggplants cut in half.
1 TBS Olive Oil
1 Onion, diced.
1 tsp Dried Oregano
Salt and Pepper to taste.
2 Cloves of Garlic, minced.
1 C Chopped Tomatoes
1 Egg, beaten.
2 1/2 C Shredded Mozzarella Cheese, divided.
1 1/4 C  Grated Parmesan Cheese
1/4 C Italian Flavored Breadcrumbs
Chopped Fresh Basil Leaves for Garnish.

In the Casserole Dish:
1 C of the Marinara Sauce evenly distributed.
Set aside.

Eggplant:
Cut out the Eggplant into 1/2" Cubes, leaving a 1/2"  thick layer on the sides.
Roughly Chop the Cubes.

In a Skillet on Medium High Heat:
Olive Oil, until Hot.
Add:
Onion, sauté 5 minutes.
Reduce Heat to Medium.

In a  Large Mixing Bowl:
Reserved Eggplant
Oregano
Salt
Pepper.
Mix well.
Add to the Onion and Cook 5 minutes on Medium Heat.

Add:
Garlic, continue cooking for 1 minute, stirring constantly.

Spoon the mixture into the Mixing Bowl.
Add:
Chopped Tomatoes
Egg
1 C Mozzarella Cheese
Remaining Marinara Sauce
Mix well.

Spoon Mixture, evenly into the hollowed out Eggplant Halves.
Place them on the Marinara Sauce in the Casserole Dish.

Sprinkle each Half with:
Remaining Mozzarella Cheese
Parmesan Cheese
Bread Crumbs

Bake for 50 - 6- minutes.
Eggplant should be tender and the tops should be Golden Brown.

Transfer to Serving Platter.
Garnish each with Chopped Fresh Basil Leaves.

Serve Hot.

Enjoy!
Peace in the Kitchen!