Stuffed Acorn Squash
The recipe Stuffed Acorn Squash can be made in around 1 hour and 15 minutes. This recipe serves
Stuffed Eggplant Parmesan
Ingredients
- 2 medium eggplants (about 1 pound each)
- 1/4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, grated
- 1 tablespoon tomato paste
- One 28-ounce can whole peeled tomatoes
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped
- 1 cup panko breadcrumbs
- 1/2 cup fresh parsley, finely chopped
- 1 cup freshly grated Parmesan (about 4 ounces)
- 1 1/3 cups shredded low moisture mozzarella (about 6 ounces)
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