4 small eggplants (about 10-12 ounces each), halved lengthwise
2 Tbsp olive oil
Salt and ground black pepper
½ cup Shamrock Farms Sour Cream
¼ cup panko bread crumbs
¼ cup grated parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
½ tsp onion powder
½ tsp garlic powder
½ cup marinara sauce of choice
1 cup shredded mozzarella cheese
Chopped fresh basil for serving
Preheat the oven to 375 degrees.
Line a large baking sheet with parchment paper or foil.
Using a sharp knife, cut diagonal lines into the flesh of each eggplant, about 1/2-inch deep, from one side to the other; and then cut diagonal lines the other way so they intersect each other (making a crosshatch pattern).
Brush the flesh with the olive oil and season with salt.
Place the eggplant halves, flesh-side-down, on the prepared pan.
Bake for 15 to 20 minutes, until the eggplant halves feel soft to gentle pressure.
Remove the eggplants from the oven and keep the oven at 375 degrees.
When cool enough to handle, use a melon-baller or small spoon to scoop the flesh from the eggplant halves, leaving about 1/8-inch of flesh with the skin.
Transfer the flesh to a bowl and smash with a potato masher or fork.
Add the sour cream, panko crumbs, 2 tablespoons of the parmesan cheese, dried basil, oregano, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
Spoon the mixture back into four of the eggplant halves; discard the remaining halves.
Top the filling with the marinara and mozzarella cheese.