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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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