How to make Stuffed Eggplants

Ph: timolina

Rossella invites Nonna Anna Buonsante, from Mola di Bari (Puglia), to make a Pugliese classic: Stuffed Eggplant in a bed of Potatoes.

Ingredients
2 Medium sized black eggplants, 4 Cups - Marinara sauce, 2 Cups - Sliced potatoes, 4 Eggs, 1 Cup - Parmigiano cheese, 1/2 Cup - Bread crumbs, 2 Cloves garlic, 2 Tbs - Fresh parsley, 1 Tbs - Fresh mint, EV olive oil, Salt
 
Directions/Steps
Cut off the stem of the two eggplants. Cut the eggplants long way in the halves.
With a small knife remove the pulp of the eggplant and leave just a bit more than 1/4 inch of the pulp attached to the skin. Place the skins in water to prevent oxidation.
Cut the pulp in small cubes and saute` with 1/4 cup of EV olive oil, chopped garlic and a bit of salt. Saute` until the eggplant pulp is soft.
In a mixing bowl add the eggs, bread crumbs, most of the cheese, parsley and the mint.  Mix everything well.
Add the sauteed eggplant pulp and mix well again.
In a baking pan, add a layer of marinara sauce to completely cover the bottom.
Place the sliced potatoes to completely cover the bottom. Sprinkle some parsley and EV olive oil.
Dry the eggplant shells and position them over the bed of potatoes.
Fill each shell with the stuffing as even as possible.
Cover the stuffing of each eggplant with marinara sauce. Sprinkle cheese over the marinara sauce.
Bake at 375F for one hour.

 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

The delicious world of Valle d’Aosta

Valle d’Aosta: “heaven for men, purgatory for women, hell for mules,” but certainly delicious for our palates! Among mountains and castles, up there...

The thousand secrets of farro

Spelt, known to the ancient Romans as far, used to be their most common and best loved cereal up to the first republican period (509-264 BC). After,...

Chiacchiere e frittelle: Carnevale’s sweet pastries par excellence

It’s coming up to Carnival time and bakeries in Italy have trays of ‘chiacchiere’ in their windows. Think a pastry that is thin, crispy, fried and...

Warm up the Winter with a delicious risotto al radicchio

In our market in Montalcino last week, the Winter array of radicchios were on full display. Tucked in alongside the Winter squashes and bright piles...

Italian Christmas cake face-off: panettone or pandoro?

You want clear lights on the tree, I think multi-colored are prettier; you prefer ham on the holiday table, I say turkey is tastier; you rock out to...

Weekly in Italian

Recent Issues