Stuffed Eggplant Pam
- 1 medium eggplants
- Cooking spray
- 1 tablespoon olive oil
- ½ onion, chopped
- ½ bell pepper, chopped
- 1 teaspoon dried oregano
- 2 teaspoon garlic powder
- Salt & black pepper
- Chili flakes
- 1 cup marinara source
- 1/4 cup vegan shredded mozzarella
- 1/8 cup vegan parmesan
- Few slices of vegan mozzarella or vegan provolone
Cut the eggplant in half, length-wise. Using a spoon, scoop out the eggplant, leaving about a 1/2-inch-thick border around the skin to create a boat.
Transfer to a baking dish, season with salt & pepper, spray generously with olive oil, and broil in the oven for 6-8 minutes, at the 525°f temperature until the outer layer of the eggplants is lightly browned.
Meanwhile in a large skillet over medium heat, heat oil. Add onion and cook until translucent. Add in chopped bell pepper. Sauté everything for about 2 minutes and add chopped eggplant pieces. ( previously scooped out eggplant meat cut into small 1/2 inch pieces)
Season with oregano, garlic powder, chili flakes, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes.
Spread 1/2 cup of marinara over the bottom of a small baking dish. Carefully transfer the broiled eggplant boats, to the baking dish.
Layer the base of the eggplant boat with vegan shredded mozzarella.
Then add in the prepared eggplant filling.
Add a layer of vegan parmesan and a layer of marinara to cover the top surface.
Top off with vegan mozzarella or vegan provolone slices ( i used vegan provolone here)
Bake for 20 minutes in a preheated 350°f oven. To melt the cheese completely and brown the edges, turn on the broiler and broil for 6-7 minutes until cheese is melted and bubbly.