Yield: 4-6 servings
Prep: 20 minutes | Cook: 1 hour and 40 minutes
Total Time: 2 hour

Ingredients

• 2 eggplants, cut in half length wise with the stem attached
• 1 egg
• 12 oz ricotta cheese, drained
• 1 ¼ c grated parmesan cheese
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 can (28 ounce) crushed tomatoes
• olive oil
• 3 pieces artisan bread (1.5 cups)
• 2 Tbsps fresh oregano or basil
• 1 cup grated mozzarella cheese
• ¼ cup fresh chopped parsley for garnish

Directions

1. Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
2. With a small, sharp knife, make 3-4 equal lengthwise cuts from stem to base. Then cut diagonal lines to create a hash mark pattern, making sure to not cut through the skin of each eggplant.
3. Place ¼ cup olive oil in a small bowl. Brush the olive oil on the cut side of each eggplant followed by a generous pinch of salt and freshly ground pepper. Place in the upper third of the oven for 30-40 minutes until the flesh of the eggplant is cooked. It should be mostly soft but not mushy. Remove and set aside.
4. While the eggplant is cooking, make the sauce. Heat a heavy skillet over medium heat, add olive oil, onion and a pinch of salt and pepper. Cook for a few minutes, then add 1 garlic clove and cook for a few more minutes. Add the tomatoes and 1 Tbsp chopped oregano. Reduce heat and continue to cook on a low simmer for 20-30 minutes.
5. In a medium bowl, combine 1 egg, ricotta cheese, 1 garlic clove, 1 cup parmesan, 1 Tbsp freshly chopped oregano, salt and freshly ground pepper. Mix until combined.
6. Make fresh breadcrumbs - they really do make a difference. Slice and toast 3 pieces artisan bread. Tear into small pieces, about the size of a kernel of corn or even a bit smaller. You should have about 1 ½ cups. Place in a small bowl and toss with olive oil, salt and freshly ground pepper.
7. Spoon half of the sauce into the bottom of a 9 by 13 inch baking dish. Next, arrange the eggplant on the sauce. Take a fork and press down the flesh of the eggplant and spoon the ricotta mixture evenly into each eggplant. Spoon a few tablespoons of sauce over the ricotta. Sprinkle ½ of the breadcrumbs followed by the mozzarella and a few handfuls of parmesan. Top with remaining breadcrumbs.
8. Bake in the middle of the oven for 25-30 minutes, or until the cheese is melted and the sauce is bubbling. Garnish with parsley.

Take a look at our recommended pairing below.