Stuffed eggplants are a dish that is always present at my house in the summer. Tasty, rich, and very appetizing, they are also loved by my children and make for a complete meal.
In summer, with the heat, you have less appetite, so opting for foods that stimulate it is the best solution. To increase the intake of minerals and vitamins, it is necessary to consume a lot of fruits and vegetables, just the way I like it.
My garden is very generous at this time, so I have to make the most of all my vegetables. In this recipe, I used white eggplants, but purple ones work just as well, as the taste is nearly identical. I enriched them with Vialone Nano rice, which has medium-sized grains and the ability to absorb condiments while maintaining its texture during cooking, making it one of the finest Italian rices. Cultivated and harvested in Italy. Additionally, I paired them with the delicious and genuine eggplants in oil from Apulia, both from the company I’ve been relying on for a long time, “la dispensa della casalinga,” which sells exclusively Italian and artisanal products.
This vegetable is very versatile for any type of seasoning, like zucchinis, so I also recommend
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing stuffed eggplants
- 4 eggplants
- 3 tomatoes
- 2 mozzarellas
- 1/3 cup Vialone Nano rice
- 1 cup grated Parmesan
- to taste salt
- to taste extra virgin olive oil
- to taste breadcrumbs
- to taste eggplants in oil
Tools
- 1 Pan
- 1 Knife
- 1 Baking Tray
- 1 Grill
- 1 Spoon
Steps for preparing stuffed eggplants
To prepare the delicious stuffed eggplants, let’s start by cleaning the vegetables.
Then, with the help of a knife, cut them in half and cut the edges of each eggplant deeply all around. Then, with a spoon, remove all the inside.
After emptying each eggplant, lightly salt the shell and turn it upside down on a rack, so they can lose water. Meanwhile, cut the insides of the eggplants, which we removed, into small pieces and place them in a previously oiled non-stick pan with extra virgin olive oil from the Dispensa della Casalinga. Then add the pulp of the tomatoes, also chopped into small pieces, and turn on the stove.
Lightly sauté and then add the Vialone Nano rice, stir, and cook for about 10 minutes. If it dries out, add a little water.
After the pre-cooking time, they should not be fully cooked, let cool for about 10 minutes. Then add the grated cheese and mozzarella cut into pieces. Mix well, and our filling is ready to stuff the eggplants.
Then, with the help of a spoon, stuff our eggplants up to the edge. Sprinkle with a bit of breadcrumbs and bake at 356°F for about 30 minutes, until lightly golden.
Once cooked, serve warm and accompanied with the excellent eggplants in oil from the Dispensa della Casalinga… enjoy your meal!
Notes and tips
Stuffed eggplants can be stored in the fridge for two days, and before consuming, I recommend slightly heating them in the oven at 284°F for about 8-10 minutes.
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