Step 1

Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes.

Step 2

Once cubed, use a spoon to gently remove each cube — then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant).

Step 3

Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh.

Step 4

Process all ingredients into a stuffing consistency, which generally requires about 5–8 medium/long pulses (make sure you still have texture: don’t process into a paste).

Step 5

Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan.

Step 6

Spoon the stuffing you’ve made in the food processor into the frying pan and saute on a medium-low flame for approximately 8–10 minutes. Once this is done cooking, allow to cool for 10 minutes.

Step 7

Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper.

Step 8

Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce.

Step 9

Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant.

Step 10

Place into a 425 °F for 25–30 Minutes or until the eggplants have cooked down and develop a well-roasted skin.

Step 11

When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly.

Step 12

Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve.

Step 13

Enjoy!