Eggplant in marinara sauce stuffed with vegetables and cheese

This dish will appeal not only to fans of vegetarian cuisine. Eggplant stuffed with vegetables and cheese turns out to be very tasty and aromatic.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 70 minutes

Ingredients

• Eggplant 2 jokes
• Vegetable oil 1 tbsp. a spoon
• Onion 1 piece
• Garlic 1 clove
• Egg 1 piece
• Tomatoes 1-2 pieces
• Marinara sauce 300 ml
• Breadcrumbs 1 tbsp a spoon
• Mozzarella 200 g
• Salt to taste
• Ground black pepper to taste
• Oregano to taste

Cooking method

• Cut the eggplants in half lengthways and spoon out the pulp to form boats.

• Heat oil in a skillet over medium heat. Fry the chopped onion for 5 minutes.

• Add the sliced ​​eggplant pulp and cook for 3-4 minutes, stirring constantly. Sprinkle the vegetables with chopped garlic and simmer for another minute.

• Beat the egg and toss with not coarsely chopped tomatoes, half the marinara and bread crumbs.

• Add half of the coarsely grated cheese, cooled roast, salt, pepper and oregano. Mix well.

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• Pour the remaining sauce into a mold and spread over the entire bottom. Top with the filled eggplant and sprinkle with grated cheese.

• Bake at 180 ° C for about 50 minutes.

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