If you have eggplants and don’t know how to cook them beyond the usual side dish, these Stuffed Eggplant Rings are perfect.
A very simple main course ready in a few minutes, I’ll show you the step-by-step photo tutorial so it will be much easier to make them.
I guarantee that the Stuffed Eggplant Rings prepared in this way will even be liked by children and are a great dinner alternative.
You can also prepare them in advance, leaving everything ready to bake just before sitting at the table, and you’ll see how delicious they are.
Just like these Eggplant Rings, even the eggplant boats are perfect and loved by the little ones at home.
Alternatively, the eggplant rolls with sauce are delicious and just as easy to make, but if you want an appetizing appetizer also with eggplants, I suggest the eggplant half-moons.
As we know, even late into the summer, we find eggplants at the market, not to mention our neighbors or relatives who surely have a garden full of this goodness and bring us boxes full.
Take advantage of it and prepare these Stuffed Eggplant Rings even in quantity, and once cooked and cooled, freeze them on trays so you have them ready on any occasion.
Below I leave you more delicious ideas for preparing eggplants, and as always, right after the photo, we will discover how to prepare the Eggplant Rings!!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Stuffed Eggplant Rings
- 2 round eggplants
- 1 onion
- 2 cloves garlic
- 7 oz chicken breast
- 1.75 oz grated Parmesan cheese
- 2 tbsp tomato paste
- to taste salt
- 1 pinch black pepper
- 4 tbsp crushed tomatoes
- to taste dried oregano
- 5.25 oz mozzarella
Preparation of Stuffed Eggplant Rings
To prepare the Stuffed Eggplant Rings, first wash, trim, and slice the eggplants into slices just over 0.5 inches thick.
Use a glass or a ring cutter to cut an inner circle, leaving a 0.5-inch border.
Cut the extracted eggplant flesh into small pieces.
Finely chop the onion along with the garlic cloves and sauté in a pan with a little extra virgin olive oil.
Once the onions become transparent, add the eggplant cubes.
Let them cook, stirring occasionally.
Cut the chicken breast into small pieces similar in size to the eggplants.
Add them to the pan with the rest of the ingredients, salt, and pepper.
Incorporate the tomato paste and 1 tablespoon of water into the pan and cook for at least 10 minutes, stirring often.
When the chicken is also cooked, turn off the heat, add the grated cheese, and mix.
Preheat the oven to 390°F.
Fill the eggplant rings with the mixture, pressing gently.
Season the crushed tomatoes with salt, pepper, and dried oregano, and spread it over the Stuffed Eggplant Rings.
Bake in the middle rack of the oven for 20 minutes.
Take out of the oven, cover with coarsely grated mozzarella, and melt in the oven for another 10 minutes at 350°F.
Before serving, drizzle with some raw extra virgin olive oil and more dried oregano, or if you like, some fresh chopped chili pepper.
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How to Store Stuffed Eggplant Rings
You can store them in the fridge well sealed in an airtight container for 2 days.
If you prefer, you can freeze them once cooked and cooled.
More Recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Frequently Asked Questions)
How can I replace chicken breast?
You can replace chicken breast with turkey breast or ground beef.
Can I omit the tomato paste?
If you don’t like it, skip it, and instead you can use seasoned crushed tomatoes.
