The Eggplants Stuffed with Spaghetti in Sauce is a complete and delicious unique dish to prepare even in advance and bake until au gratin before sitting at the table. A convivial dish with the spaghetti so loved by us Italians, a different way of eating spaghetti in sauce, this time baked in the oven inside the raw hollowed eggplant boats. The tomato sauce with eggplant pieces, the grated cheese, and the mozzarella melting all in the oven will be a triumphant explosion of colors and flavors.
Loved by both adults and children, this time the spaghetti will be the filling of the eggplant boats, simply seasoned with herbs we love most, and you’ll see how delicious it tastes with the pieces of eggplant and lots of good grated cheese. Few and simple ingredients found in our pantries like tomato passata which many of us make and preserve at home, aromatic herbs present in many traditional dishes, good mozzarella that melts in the oven, and the indispensable grated cheese will make both adults and children fall in love. Meanwhile, as you prepare the ingredients, Subscribe to my channelWHATSAPP and activate notifications to be updated every day with my new recipe.
Below are some other tasty ideas with eggplants, and then we go, as usual, right under the photo to discover how to prepare the Eggplants Stuffed with Spaghetti in Sauce!
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Eggplants Stuffed with Spaghetti in Sauce
- 2 black oval eggplants
- 10.5 oz spaghetti
- 12.3 oz tomato passata
- 5.3 oz mozzarella
- 2.5 oz grated Parmesan cheese
- Half onion
- to taste basil
- 1 tsp dried oregano
- 1 pinch thyme
- 4 pinches salt
- to taste black pepper
- 2 tbsps extra virgin olive oil
Preparation of Eggplants Stuffed with Spaghetti
To prepare the Eggplants Stuffed with Spaghetti first bring a large pot of slightly salted water to a boil for cooking the spaghetti.
Meanwhile, cut the eggplants lengthwise and hollow out the pulp using a sharp knife.
Chop the pulp roughly.
Season the inside of the eggplants with a pinch of salt, chopped herbs, and a drizzle of extra virgin olive oil.
Cook them empty in a preheated oven at 356°F for 15 minutes.
In the meantime, while the eggplant boats are cooking, chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil.
After a couple of minutes, add the chopped eggplants and let them cook on low heat for a few minutes.
Then salt and pepper and add the tomato passata (you can use crushed peeled tomatoes if you prefer).
Bring the sauce to a simmer while cooking the spaghetti, leaving it al dente.
Drain the spaghetti directly into the pan with the sauce, add a ladle of cooking water, and let them flavor for a few moments.
Remove the eggplants from the oven, fill them with the spaghetti in sauce, distributing them evenly.
Finish with grated cheese, diced mozzarella, and a drizzle of oil, then finish cooking in the oven for another 15 minutes.
If you prefer, you can add the grated cheese to the spaghetti in the pan with the sauce and leave aside a few teaspoons of herbs to season it.
How to Store Eggplants Stuffed with Spaghetti
You can store them in the refrigerator well closed in an airtight container for 1 day.
You can store them in the refrigerator well closed in an airtight container for 1 day.
Variations and Tips
If you want, you can use another type of melting cheese instead of mozzarella.
You can cook the eggplant boats in a pan with the cut side touching the pan, use the lid and let them go for 15 minutes, then turn them and continue cooking for another 5 minutes.
Other Recipes
If you want to see other types of recipes you can go back to HOME
Did You Know
Up there, where the magnifying glass is, you can click on it “SEARCH”🔎, you can write the ingredient that when you open the refrigerator door, you find there, or from your pantry, you will have the opportunity to enter hundreds of recipes with the ingredient you have chosen.
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