Among summer vegetables, eggplants are surely among the most loved by all of us and this dish baked eggplants stuffed with vegetables is clear proof!
Among the many varieties of eggplants I chose the long ones that are not too large, which I then hollowed out removing part of the flesh and layered with slices of zucchini and tomatoes and some mozzarella to create lots of appetizing layers.
On the blog I have over 100 recipes today including first courses, main dishes and appetizers so you’ll find eggplant recipes for every taste and from my side I suggest:
EGGPLANTS WITH TUNA SAUCE
EGGPLANTS WITH GNOCCHI ALLA SORRENTINA
EASY SAVORY WITH EGGPLANT, COTTO HAM AND MOZZARELLA
BAKED EGGPLANTS STUFFED WITH VEGETABLES
ASI’s kitchen
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 2 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 eggplant (long and not too large)
- 1 zucchini (I used a dark one)
- 2 tomatoes
- 1 ball of mozzarella
- to taste dried oregano
- 2 tbsp breadcrumbs
- 1 tbsp grated Grana Padano or Parmesan
- 4 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of Baked Eggplants Stuffed with Vegetables
For this flavorful and simple recipe with eggplant, zucchini and tomatoes, first wash and cut the eggplant in half lengthwise.
Using a spoon and leaving a border of about 1 cm (about 3/8 inch), hollow out the flesh, creating a cavity along its length.
Now wash the zucchini and slice the tomatoes into slices about 0.5 cm thick (about 1/4 inch).
Also slice the mozzarella into slices of the same thickness as the vegetables.
The parts of the tomato (for example the ends) that I don’t use because the slices are not regular, I cut into dice — small pieces that I will use as a base, like a soffritto, for my eggplant recipe.
Now I start assembling the eggplants by placing into the hollow a slice of tomato, one of zucchini and one of mozzarella, repeating in that order until the vegetable is filled.
I place the tomato pieces mentioned earlier on the bottom of the baking dish and then the stuffed eggplant halves.
Season with salt, pepper and dried oregano.
Sprinkle the eggplants with a mixture of breadcrumbs and grated cheese and finish by adding a few tablespoons of extra virgin olive oil.
To avoid adding too much fat during cooking, I put half a glass of water (about 1/2 cup) in the baking dish; it slowly helps the dish cook.
Now bake at 356°F for about 30 minutes or according to the characteristics of your oven.
When cooked, let rest for 5 minutes and the baked eggplants stuffed with vegetables are ready to be enjoyed!
Enjoy your meal!
Annalisa
