Stuffed Eggplants with Tomato in Skillet

You should know that I absolutely love eggplants, I prepare them in every possible way, one of my signature dishes is stuffed eggplants with tomato in skillet, every time I make them, everyone at home licks their chops and always asks for seconds! To prepare them best, you need a pan with a glass lid and a steam vent valve, also very useful for cooking without fats!

Other eggplant recipes you might like:

Stuffed Eggplants with Tomato
  • Difficulty: Very easy
  • Cost: Very cheap
  • Preparation time: 15 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All seasons

Ingredients for Stuffed Eggplants with Tomato

  • 1 round eggplant (weighing 350 g)
  • 1 1/8 cups tomato purée
  • 1 egg
  • 7 tablespoons cheese (grated)
  • 2 tablespoons extra virgin olive oil (for the filling)
  • 2 tablespoons extra virgin olive oil (to use before cooking)
  • to taste salt
  • to taste pepper
  • 1 clove red garlic
  • 6 leaves basil (fresh)
  • 1/4 cup water

Tools

  • Skillet

Preparation of Stuffed Eggplants with Tomato

  • Clean, wash, and dry the eggplant, then cut it in half and hollow out each half by scooping out the pulp, you should obtain 2 empty shells, don’t throw away the pulp!

  • In a bowl, add the finely chopped eggplant pulp, tomato purée, grated cheese, chopped garlic, coarsely chopped basil, 2 tablespoons of oil, salt, and pepper, and mix everything together well, obtaining a homogeneous mixture.

  • Place the empty eggplants in a skillet, then pour the mixture into the eggplants, half of the mixture in each empty shell, pour the remaining oil on top.

  • Add the water to the skillet and place it on the stove over medium heat, cover with the glass lid with the steam vent valve (essential for this recipe).

  • Cook the stuffed eggplants for 45 minutes, always checking the cooking, if you see the bottom dry after halfway through, add a little more water. A tip for you: when the pulp is ‘transparent’ and the skin has changed color, the eggplants are cooked, serve them hot or cold; they are excellent either way! Enjoy your meal!

This post contains one or more affiliate links

Author image

cucinanonnalina

Traditional recipes, easy and accessible to everyone, sugar-free and lactose-free recipes.

Read the Blog