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Stuffed Eggplant Parm

Ingredients

• 1 1/2 c. marinara, divided
• 2 medium eggplants, halved
• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 1 tsp. dried oregano
• kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 c. chopped tomatoes
• 1 large egg, lightly beaten
• 2 1/2 c. shredded mozzarella, divided
• 1 c. freshly grated Parmesan
• 1/4 c. Italian bread crumbs
• 1/4 c. basil, chiffonade

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