Stuffed Baby Eggplant with Mozzarella — Melanzane Ripiene al Pomodoro e Mozzarella
Whole baby aubergines stuffed with breadcrumbs, parmigiano, garlic, parsley, and capers, then nested in a fresh tomato sauce and baked with a final layer of mozzarella for the southern Italian stuffed-vegetable classic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 640g baby aubergines lengthways, score cut sides in diamond pattern. Combine 80g breadcrumbs, 40g grated parmigiano, 2 minced garlic cloves, 2 tbsp chopped capers, 4 tbsp parsley, 0.5 tsp salt, 0.5 tsp pepper, 2 tbsp oil in a bowl; mix until it holds together. Finely chop 120g onion and slice 4 garlic cloves.
Roast
Preheat oven to 200°C. Brush aubergine halves with 4 tbsp oil, sprinkle with salt. Lay cut-side up on two trays, roast 12 minutes until flesh softens and edges turn golden. Remove and reduce oven to 180°C.
Saute
While aubergines roast, heat 4 tbsp oil in a large pan over medium heat. Add onion, cook 5 minutes until soft. Add sliced garlic, cook 60 seconds. Pour in 500g passata, salt to taste, 2 pinches sugar, 8 basil leaves; simmer 8 minutes until thickened. Tear in remaining 4 basil leaves.
Stuff
Spread tomato sauce evenly in two 18cm × 12cm baking dishes (or one larger 23cm × 16cm dish). Use a teaspoon to scoop shallow wells into each aubergine half without piercing skin. Pile stuffing into wells, pressing gently. Nest halves cut-side up into sauce.
Bake
Scatter 160g torn mozzarella and 20g grated parmigiano over stuffed aubergines. Bake at 180°C for 22 minutes until mozzarella is deeply golden, bubbling, and aubergines are tender when pierced. Rest 3 minutes in the dish.
Plate
Transfer aubergine halves to warm shallow bowls. Spoon sauce around them, scatter 4 torn basil leaves over top, drizzle with extra virgin olive oil, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.