Stuffed Eggplant Recipe | Recipe Cloud App

Ingredients

• 2 small eggplants (12 ounces each)
• 2 tablespoons extra-virgin olive oil plus ¼ cup, divided
• 2 cloves garlic, chopped
• ¼ teaspoon salt
• ½ teaspoon ground pepper, divided
• ½ cup finely grated Parmesan cheese, divided
• 1¼ cups fresh breadcrumbs
• 1 large egg, lightly beaten
• ⅓ cup chopped fresh parsley
• 1 teaspoon capers, rinsed
• 1¼ cups no-salt-added tomato sauce, divided
• 4 large basil leaves