Baked Stuffed Eggplants

Baked stuffed eggplants are a tasty Mediterranean dish that can be varied in many ways. Here’s a classic Italian recipe:

Ingredients

• 4 medium-sized eggplants
• 200g of ground meat (mixed pork and beef)
• 50g of grated Parmesan cheese
• 200g of mozzarella (or a stringy cheese)
• 1 egg
• 1 small onion
• 2 cloves of garlic
• Fresh parsley to taste
• Breadcrumbs to taste
• 400ml of tomato puree
• 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 forming a grid pattern and brush them with olive oil. Bake the eggplants in the oven at 180 °C (356 °F) 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 to leave a border of about one centimeter. Set aside the eggplant “boats.”

3. In a pan, sauté the chopped onion and garlic with a bit of 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 cheese, a bit of chopped parsley, and if necessary, some breadcrumbs to bind the mixture.

5. Stuff the eggplant boats with the meat and flesh mixture, sprinkle with diced mozzarella and a bit of breadcrumbs.

6. Place the eggplants in an oiled baking dish and pour the tomato puree around the eggplants. Bake at 200 °C (392 °F) for about 25-30 minutes, until the cheese is melted and golden.

Trivia

Stuffed eggplants are a traditional dish that varies from region to region. In some variants, only veal meat is used; in others, capers and olives are added for a more Mediterranean flavor. You can also make a vegetarian version by replacing the meat with rice or other chopped vegetables. Enjoy your meal!