Stuffed Eggplant (Melanzane Ripiene) 🍆🧀


 

1. Prep the Eggplant

  1. Preheat oven to 375°F (190°C).

  2. Scoop out the eggplant flesh, leaving a ½-inch shell. Chop the flesh into small pieces.

  3. Brush shells with olive oil, sprinkle with salt & pepper, and bake 15 mins (cut-side down) to soften.

2. Make the Filling

  1. Heat olive oil in a pan. Sauté onion & garlic until soft.

  2. Add chopped eggplant flesh, tomatoes, oregano, and red pepper flakes. Cook until tender (~8 mins).

  3. Off heat, stir in breadcrumbs, Parmesan, mozzarella, egg (if using), and herbs.

3. Stuff & Bake

  1. Fill eggplant shells with the mixture, top with extra cheese, and bake 25-30 mins until golden.

4. Garnish & Serve!

  • Drizzle with olive oil and sprinkle with fresh basil.


Pro Tips for the Best Stuffed Eggplant 🔥

✔ Salt the eggplant shells – Reduces bitterness (rinse after 10 mins).
✔ Add protein – Ground turkey, sausage, or lentils work well.
✔ Make it vegan – Skip the egg, use vegan cheese.
✔ Storage: Keeps in the fridge for 3 days (reheat in the oven).


Serving Suggestions 🍽️

✨ With a crisp salad – For a light, balanced meal.
✨ Over pasta – With marinara for extra richness.
✨ As a side to grilled chicken or fish – Delicious combo!


Final Verdict: A Flavor-Packed Vegetarian Delight!

These Stuffed Eggplants are hearty, cheesy, and full of Mediterranean flavors—a must-try for eggplant lovers!

Make them tonight and enjoy a taste of Italy! 🇮🇹😍