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Deconstructed Eggplant Parmesan with Italiano Pronto
All the flavors of eggplant parmesan deconstructed into stuffed eggplant boats with Italiano Pronto — faster to make and perfect for a dinner party.
Ingredients
- 2¼ tsp Italiano Pronto
- 1 Japanese eggplant (larger rather than smaller)
- 1 cup Roma tomatoes, seeded and diced
- ¼ cup onion, diced
- 2 Tbsp Italian parsley
- 2 tsp capers, drained and rinsed
- ½ cup parmesan cheese, freshly grated
- 2 Tbsp olive oil
Directions
- Preheat oven to 400°F.
- Cut eggplant in half lengthwise and carefully hollow out each half to create boats. Dice the scooped-out flesh.
- In a bowl, combine diced eggplant, tomatoes, onion, parsley, capers, and Italiano Pronto. Mix with olive oil.
- Place the eggplant boats in a baking dish or on a parchment-lined sheet pan. Fill with the mixture and top generously with parmesan cheese.
- Bake for about 25 minutes until the eggplant is tender and the cheese is golden.
Tips
- These also work great as finger food for dinner parties or social events.
Tip: This recipe features Italiano Pronto, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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