Stuffed Eggplants Italian Style Recipe

Baked Aubergines with Savoury Filling and Tomato Sauce

© Liliana Tommasini

Oct 11, 2009

This vegetarian stuffed eggplant dish can be either an appetizer or a first course.To serve asn a appetizer, it is best the use the small Italian eggplants.

Choose eggplants that are hard to the touch and are blemish free. The smaller eggplants have less seeds and are less bitter. Use eggplants within a day or two from the purchase date.

Stuffed Eggplants Italian Style Recipe

Ingredients:

• 5 tablespoons olive oil
• 4 medium size eggplants (approximately 3 pounds)
• 2 celery stalks, chopped
• 1 medium size onion, chopped
• 4 large garlic cloves, peeled and chopped
• 1 ½ cups Mozzarella cheese, shredded
• ¾ cup Parmesan cheese, grated
• 1 cup fresh breadcrumbs
• 1 egg, beaten
• ½ cup pine nuts, lightly toasted
• 2 cups Plain Tomato Sauce*
• Seasoned Breadcrumb Topping*

How to make the Italian Style Stuffed Eggplant Recipe

Preheat oven to 350°F.

Prepare the Eggplants

1. Wash eggplants and cut in half lengthwise.
2. Scoop out the flesh, chop and set aside.
3. Place eggplant skins on large cookie sheet, hollow side down.
4. Bake in oven for 5 minutes or until skin can be pierced with a fork.
5. Remove eggplant halves from oven and let cool.

Prepare the Eggplant Savoury Filling

1. Heat 4 tablespoons of the extra-virgin olive in medium sauté pan until hot.
2. Add the chopped celery and onions and cook until soft.
3. Add the chopped eggplant and chopped garlic.
4. Cover and cook until the eggplant is soft, stirring often to make sure the eggplant does not burn.
5. Let cool.
6. In a large bowl, mix the cooked eggplant pulp, Mozzarella cheese, Parmesan cheese, breadcrumbs, egg and pine nuts.
7. Add the crushed pepper flakes, pepper and salt (to taste).
8. Mix until all the ingredients are well combined.

Assemble the Stuffed Eggplants

1. Brush the inside of the eggplant skins with the remaining tablespoon of olive oil.
2. Divide the filling among the 8 eggplant halves.
3. Cover eggplant halves with Plain Tomato Sauce.*
4. Sprinkle with the Breadcrumb Topping. **
5. Bake in oven for 30 minutes.
6. Let the eggplants cool for 10 minutes before serving..

Plain Tomato Sauce Recipe*

Yield: 6 cups

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, chopped
• 1 medium onion, chopped
• 2 32-oz chopped plum tomatoes
• 4 basil leaves
• 2 dried bay leaves
• ¼ teaspoon red pepper flakes
• salt and freshly ground pepper to taste

How to make the Plain Tomato Sauce

1. Heat extra-virgin olive oil in medium saucepan.
2. Add chopped onion and garlic; sauté until soft about 3 minutes.
3. Add the chopped tomatoes, red pepper flakes, basil, and bay leaves and reduce the heat to low.
4. Cover and simmer for about 1 hour or until sauce has thickened.
5. Remove bay leaves and salt and pepper to taste.
6. Sauce can be frozen in 2 cups portion in plastic freezer bags.
7. Lay bags flat in freeser.
8. Freeze for up to 6 months.

Seasoned Breadcrumb Topping Recipe**

Ingredients:

• 1 cup fresh breadcrumbs
• 2 cloves garlic, chopped
• 1/2 cup parsley, chopped
• salt and pepper to taste
• 1/2 cup chopped basil leaves
• 6 tablespoons extra-virign olive oil

How to Make Seasoned Breadcrumb Topping

1. Add the first 5 ingredients in medium size bowl.
2. Add the extra-virgin olive oil, 2 tablespoons at a time until mixure becomes moist.

Additional Savoury Eggplant Recipes:

Grilled Eggplant Parmesan

Caponata - Sicilian Eggplant Dish

Stuffed Eggplants Italian Style

Eggplants

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