Baked Stuffed Eggplant


1 ea. Large eggplant

14 oz. Mozzarella cheese, unsliced

1 ea. Roma tomato

1 1/2 Tbl. U Wanna Pizza Me?

1/2 cup Gluten-free breadcrumbs

1/4 cup Parmesan cheese

3/4 cup Marinara sauce


  • 1

    Begin by slicing the eggplant vertically, from stem to blossom end about 1/2 apart, being sure not to cut within 1" of the stem, and maintaining the top of the eggplant fully entact. 

  • 2

    Line a sheet pan with parchment paper, and preheat oven to 425 degrees. fan the eggplant out on the sheet pan by pressing down gently with your hands to separate the layers. Drizzle olive oil on each layer, brushing to evenly coat the surface. Season generously with U Wanna Pizza Me? Italian seasoning.

  • 3

    Slice the roma tomato into thin rings, about 1/4" thick. After that, slice the mozzarella into the same sized thickness, you are shooting for about a dozen or so slices of cheese. Fill each layer of the eggplant with a few slices of cheese and a few slices of tomato. Use it all up, the more cheese the merrier. 

  • 4

    Spoon the marinara sauce evenly over the entire surface of the eggplant. Finish with a dusting of gluten free breadcrumbs. Bake in the oven at 425 for 45 minutes to an hour, or until its melty, bubbly, and looking delicious. Sprinkle with parmesan when it comes out of the oven. Allow to rest for 10 minutes, and then cut into desired portions and serve.

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