Baked Stuffed Eggplants

Baked stuffed eggplants are a flavorful Mediterranean dish that can be prepared in various ways. Here is a classic Italian recipe:

Ingredients

• 4 medium-sized eggplants
• 200g ground meat (mixed pork and beef)
• 50g grated Parmesan cheese
• 200g mozzarella (or a stringy cheese)
• 1 egg
• 1 small onion
• 2 garlic cloves
• Fresh parsley to taste
• Breadcrumbs to taste
• 400ml tomato passata
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Wash the eggplants and cut them in half lengthwise. Score the flesh with a knife in a crosshatch pattern and brush them with olive oil. Bake the eggplants in the oven at 180 °C for about 20 minutes until the flesh is soft.

2. Remove the eggplants from the oven and let them cool slightly. Scoop out the flesh with a spoon, being careful not to break the skin and leaving a border of about one centimeter. Set the eggplant “boats” aside.

3. In a pan, sauté the chopped onion and garlic with a little oil, then add the ground meat and cook until browned. Add the chopped eggplant flesh and continue cooking for a few minutes. Season with salt and pepper to taste.

4. Turn off the heat and let the mixture cool slightly. Add the egg, grated Parmesan, some chopped parsley, and if needed a little breadcrumbs to bind the mixture.

5. Stuff the eggplant boats with the meat and flesh mixture, sprinkle with mozzarella cut into cubes and some breadcrumbs.

6. Arrange the eggplants in an oiled baking dish and pour the tomato passata around the eggplants. Bake at 200 °C for about 25-30 minutes, until the cheese is melted and golden.

Fun Facts

Stuffed eggplants are a traditional dish that varies from region to region. In some variations only veal is used, in others capers and olives are added for a more Mediterranean flavor. A vegetarian version can also be made by replacing the meat with rice or other chopped vegetables. Buon appetito!