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Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the insides to create boats, leaving a bit of the flesh attached to the skin. Set the scooped-out flesh aside for the stuffing.
Prepare the Stuffing:
Heat a drizzle of olive oil in a large pan over medium heat.
Add the minced garlic and finely chopped onion. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add the reserved eggplant flesh to the pan. Cook for another 5-7 minutes, breaking it up with a spoon until it softens and releases moisture. Season with salt and pepper to taste.
Stuff the Eggplants:
Stir the chopped fresh parsley into the stuffing mixture and adjust seasoning if necessary.
Spoon the mixture generously into the hollowed-out eggplant halves, packing it down slightly.
Bake:
Place the stuffed eggplants on a baking sheet lined with parchment paper. Drizzle with a little olive oil on top.
Bake for 30-35 minutes, or until the eggplant is tender and the stuffing is golden and slightly crisped on top.
Serve:
Let the stuffed eggplants cool slightly before serving. Garnish with more fresh parsley, if desired.
Serving and Storage Tips:
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