Deconstructed Eggplant Parmesan | Decoy Recipes

Ingredients

• 2 eggplants, cut in half length wise with the stem attached
• 1 egg
• 12 oz ricotta cheese, drained
• 1 ¼ c grated parmesan cheese
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 can (28 ounce) crushed tomatoes
• olive oil
• 3 pieces artisan bread (1.5 cups)
• 2 Tbsps fresh oregano or basil
• 1 cup grated mozzarella cheese
• ¼ cup fresh chopped parsley for garnish