Stuffed eggplants with tomato and mozzarella, a recipe that somewhat reminds of eggplant parmesan. However, in this case, the eggplants are not fried but simply sautéed in a pan with oil, garlic, and tomato pulp. All enclosed in the eggplant shell and enriched with melted mozzarella.

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Difficulty: Medium
Cost: Economical
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

4 round eggplants
3 tablespoons olive oil
3 cloves garlic
500 g tomato pulp
to taste fine salt
400 g pizza mozzarella (Santa Lucia type)
10 leaves basil
80 g Grana Padano cheese, grated

Tools

1 Baking tray
1 Pan
1 Cutting board
1 Knife

Preparation of Stuffed Eggplants with Tomato and Mozzarella

Wash the eggplants well and cut them in half lengthwise.
With the help of a knife or a spoon, scoop out the flesh leaving about a half-inch-thick border.
Now pour the olive oil into a pan and add the garlic.
Put on the stove over very low heat and let it flavor.
In the meantime, cut the eggplant flesh into cubes.
Once cut, place them in the pan with the oil and garlic and cook over medium-low heat for about 10 minutes.
After 10 minutes, add the tomato pulp, salt to taste, and let it flavor for 2/3 minutes.
Then add the chopped basil leaves, remove from heat, and let it cool.
Meanwhile, cut the mozzarella into cubes, about the same size you cut the eggplants.
Place the eggplant shells on a baking tray lined with parchment paper and lightly salt them.
Then fill them by making a layer of cooked eggplants, one of mozzarella, a sprinkle of grated cheese, another layer of eggplants, and then a final layer of mozzarella.
Complete the stuffing with a sprinkle of grated cheese.
Then bake in a preheated oven at 356°F (180°C) for 25 minutes.
Once cooked, turn off the oven, slightly open the door, and let them cool for about 5 minutes.
And voilà… now your stuffed eggplants with tomato and mozzarella are ready to be served.