Eggplants stuffed with rice

Here is an Italian-style recipe for eggplants stuffed with rice:

Ingredients

• 4 medium eggplants
• 200g of rice
• 400g of tomato sauce
• 2 cloves of garlic
• 1 onion
• 100g of grated parmesan cheese
• 150g of mozzarella
• Extra virgin olive oil
• Fresh basil
• Salt and pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. Cut the eggplants in half lengthwise and carefully hollow them out, leaving about a centimeter of edge to maintain the shape.
3. Dice the removed pulp and set aside.
4. Cook the eggplant shells in the oven for about 20 minutes, or until they begin to soften.
5. Meanwhile, cook the rice in boiling salted water until al dente, then drain and set aside.
6. In a pan, sauté the chopped garlic and onion in extra virgin olive oil until they become translucent.
7. Add the diced eggplant and cook until tender.
8. Add the tomato sauce, salt and pepper to taste and let cook for about 10 minutes.
9. Remove the sauté from the heat and mix with the rice, parmesan, and diced mozzarella, then adjust the seasoning with salt and pepper if necessary.
10. Fill the eggplant shells with this rice and tomato stuffing and sprinkle with more grated parmesan cheese.
11. Bake the stuffed eggplants for about 20 minutes or until the surface is golden and crispy.
12. Let them cool slightly before serving and garnish with fresh basil leaves.

Eggplants stuffed with rice are a rich and hearty dish, perfect to be served as a main course. In Italy, there are different regional variations of this dish, some of which include the addition of minced meat or cooked ham in the filling.