A traditional dish from Puglia and the rest of southern Italy is stuffed eggplant. I frequently make little seedless eggplants when they are available in the summer. The filling also includes olives and capers, which enhance the flavor of the eggplant extremely well. much the day before, these taste much better if made in advance.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 9 small eggplants, halved lengthwise
- 2 eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons capers
- 2 tablespoons pitted and sliced black olives
- 2 (16 ounce) cans tomato sauce, divided
- 1 bunch fresh parsley, chopped
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
- Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
- Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
- Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
- Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 30 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 1757 mg |
| Sugars | 27 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I cut the eggplants in half horizontally which made them easy to put inside individual cocottes. They took a bit longer to cook. This is a nice treat for lunch. Thank you for the recipe.