Eggplant Parmesan Stuffing

Ingredients

• 1 large eggplant or 2 small peeed peeled cubed

• 2 tablespoons melted butter

• 2 eggs beaten

• 1/3 cup Parmesan

• 3/4 cup marinara

• 3/4 cup chicken broth

• 1 cup mozzarella

• 1 box stovetop savory herb

Directions

1. Boil the eggplant in salted water for 15 minutes and drain well and mash. Let cool and add to a large mixing bowl.

2. Pour in the melted butter and eggs. Add the Parmesan, marinara, broth, 1/2 cup mozzarella and stovetop. Combine well and transfer to a prepared 9x9 baking dish.

3. Bake at 375 degrees for 25-30 minutes. Top with remaining mozzarella and return to oven to melt the cheese about 10 minutes.