SIMPLY SIGNORINA: ITALIAN LIFESTYLE BRAND
Melanzane ripiene or stuffed eggplant is a delicious and relatively easy dish. This recipe does not contain any meat, making it the perfect alternative for a hardy vegetarian meal. Here’s my recipe to make stuffed eggplant at home!
4. Place the eggplant in boiling water and cook until it becomes mushy and turns into a pulp. It should take approximately ten minutes.
5. Once the eggplant has cooked, separate the skins from the eggplant. Place the skin in a separate dish and drain out the pulp for five minutes using a colander.
6. Once the pulp has drained, combine the eggplant pulp with the cheese, bread crumbs, grated cheese, salt, pepper, garlic, and parsley in a large bowl and mix well. Note: If you feel like the filling is too dry, add another egg, and if you feel like it’s too wet, then you can add a little more breadcrumbs and grated cheese.
7. Preheat your oven to 350 F. While the oven is reaching temperature, prepare a large baking tray by spreading tomato sauce all along the base.
8. Begin stuffing the eggplant skins with the filling and place each stuffed eggplant into the baking tray. Once all the eggplants are stuffed and ready for baking, top them off with some more tomato sauce.
9.Cover the tray with aluminum foil and place it into the oven.
10. Bake for 30 minutes with the aluminum foil cover, then remove the foil and cook for an additional 10-15 minutes.
11. Once fully baked, sprinkle some grated Parmigiano Reggiano on top before serving
CuisineFor more recipes, check out my Cuisine page on my blog, and don’t forget to subscribe and follow Simply Signorina on social media.
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