A delicacy of tender eggplant stuffed with a mixture of eggs, soaked bread, grated mozzarella and Grana Padano cheese and aromatic herbs, baked to golden perfection.

Baked Stuffed Eggplant is a delicious and light dish that can be enjoyed on its own or with side dishes such as boiled potatoes or fresh vegetable salad. It goes well with aioli sauce.
This recipe is perfect for those who want to cook with simple ingredients and enjoy a healthy vegetarian meal.
Using aubergines as a base may not be everyone's first choice, but this recipe will show you how to prepare them in an exceptionally tasty way. You can serve it as a main course with side dishes or as an appetiser at family gatherings or special occasions.
Ingredients for 2 – 4 servings:
2 eggplants
Olive oil
1 - 2 cloves of garlic
Small onion
50g stale bread, soaked in water and squeezed out
2 eggs
1 tablespoon tomato paste
Chopped parsley
Pinch of thyme
80g grated mozzarella
40g grated Grana Padano
1 tablespoon of capers
Salt and pepper to taste
How To Make This Baked and Stuffed Eggplant?
Preheat the oven to 180°C.
Cut the aubergines in half lengthways and gently scoop out the flesh, leaving about 7-8mm of the edge intact; the aubergine skins will be used for stuffing. Dice the scooped out flesh and sprinkle with salt. Heat the olive oil in a frying pan, sauté the finely chopped onion, add the crushed garlic and the aubergine flesh. Cook over a medium heat, stirring occasionally, for about 5 minutes. Leave to cool.
Boil the aubergine shells in salted water for about 5 minutes.
Once the mixture has cooled, add the soaked and squeezed bread, eggs, tomato paste, chopped parsley, mozzarella and Grana Padano cheese, seasoning with salt and black pepper to taste. Mix well and add the capers at the end.
Fill the aubergines with the mixture and sprinkle with grated cheese. Place on a baking tray and bake in the oven at 180°C for 30-35 minutes until golden brown.
When cooked, garnish with fresh herbs and serve.
Here you can watch the recipe video on my Instagram account.
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