Stuffed Eggplant Parmesan

Name: Stuffed Eggplant Parmesan
Prep time: 20 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 3 medium eggplants, halved lengthwise (about 1 pound each); 3 tbsp. olive oil; 1 tsp. kosher salt, plus more for the pasta water; 8 oz. ditalini; 2 c. marinara sauce; 2 c. shredded low-moisture mozzarella cheese (about 8 ounces); 3/4 c. grated parmesan cheese (about 3 ounces); 1/3 c. panko; 1/4 c. packed fresh basil, thinly sliced

It's a simplified twist on a classic.

By Ree DrummondPublished: Jul 30, 2025

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the pioneer woman stuffed eggplant parmesan

Ryan Liebe

Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 10 mins

If you’re a fan of the saucy, cheesy deliciousness of classic eggplant parmesan—or if you can’t resist a hearty eggplant parm hoagie at lunchtime—then you’re going to love this simplified twist. These baked eggplant boats are loaded with all the best parts of the classic dish: al dente pasta, marinara sauce, lots of melty parmesan and mozzarella, and a sprinkle of crispy breadcrumbs on top. I like using cute little ditalini pasta because it fits perfectly into the eggplant boats, but mini shells or orzo will work in a pinch. Serve your loaded eggplant with a crisp antipasti chopped salad to complete the Italian dinner theme. This family-friendly recipe is bound to become a weeknight favorite!

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Ingredients

3
medium eggplants, halved lengthwise (about 1 pound each)
3 Tbsp.
olive oil
1 tsp.
kosher salt, plus more for the pasta water
8 oz.
ditalini
2 cups
marinara sauce
2 cups
shredded low-moisture mozzarella cheese (about 8 ounces)
3/4 cup
grated parmesan cheese (about 3 ounces)
1/3 cup
panko
1/4 cup
packed fresh basil, thinly sliced

Directions

1. Step 1Preheat the oven to 425˚F. Place the eggplants on a baking sheet and rub all over with 2 tablespoons olive oil, then arrange cut-side up and sprinkle with the salt.
2. Step 2Bake the eggplants until tender, beginning to collapse and golden brown on the cut sides, 40 to 45 minutes.
3. Step 3Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions. Drain and return to the pan. Add the marinara sauce, 1¼ cups mozzarella, and ½ cup parmesan and toss to combine.
4. Step 4Combine the panko and the remaining ¼ cup parmesan and 1 tablespoon olive oil in a small bowl.
5. Step 5Using a fork, scrape some of the eggplant flesh up from the center and away from the skin, leaving enough intact so the eggplant keeps its shape and the skin is not pierced. Divide the pasta among the eggplant halves.
6. Step 6Sprinkle with the remaining ¾ cup mozzarella and top with the panko mixture. Bake until the cheese is melted and the panko is golden brown, about 15 minutes. Top with the basil.