Vegetarian Stuffed Eggplants

Here is the recipe for delicious vegetarian stuffed eggplants.

Ingredients

• 2 large eggplants
• 200 g of peeled tomatoes
• 100 g of mozzarella (or a vegan cheese if you prefer a vegan version)
• 50 g of grated Parmesan cheese (or a vegan substitute)
• 1 clove of garlic
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Breadcrumbs (optional for a crispy crust)

Preparation

1. Start by washing the eggplants, cut them in half lengthwise and hollow out the pulp with a spoon, leaving about half a centimeter thick along the edges to create “boats”. Set the pulp aside.
2. Sprinkle the inside of the eggplants with a bit of salt and let them rest upside down for about 30 minutes, to lose the bitterness.
3. In the meantime, dice the eggplant pulp and chop the garlic. Heat a drizzle of oil in a pan and sauté the garlic for a couple of minutes. Add the eggplant cubes and cook for about 5-10 minutes until they become tender. Add the crushed peeled tomatoes and cook for another 10-15 minutes, adjusting salt and pepper. Finally, add the chopped basil.
4. Dry the eggplants, rinse them to remove the excess salt, and pat them dry with kitchen paper. Place them in a baking dish buttered or lined with parchment paper.
5. Fill the eggplants with the tomato and eggplant sauce, add pieces of mozzarella and a sprinkle of grated Parmesan. If desired, add also a bit of breadcrumbs to create a crispy surface.
6. Bake at 180 °C for about 20-30 minutes, or until the surface is golden and the eggplants are cooked.
7. Take the stuffed eggplants out of the oven and let them rest for a few minutes before serving.

To transform this recipe into a completely vegan dish, be sure to replace mozzarella and grated Parmesan with vegan alternatives.

Curiosity

Stuffed eggplants are a versatile dish that lends itself to many variations. In addition to the vegetarian version, there are numerous ways to stuff them in Italy, for example with minced meat for the non-vegetarian version, or with rice and spices for an oriental twist. The trick for perfect stuffed eggplants is the cooking of the pulp, which must become soft and tasty before being used as a filling.