Among summer vegetables, eggplants are certainly among the most loved by all of us, and this dish of baked stuffed eggplants with vegetables is proof of it!
Among the many varieties of eggplants, I chose the long, not too large ones, which I then hollowed out, removing some of the flesh and stuffing them with slices of zucchini and tomatoes, along with mozzarella, to create many delicious layers.
On the blog, I took a look and there are more than 100 recipes for first courses, main courses, and appetizers to suit all tastes of eggplant recipes, and from my side, I suggest:
EGGPLANTS IN TUNA SAUCE
EGGPLANTS WITH SORRENTINA GNOCCHI
EASY RUSTIC EGGPLANT WITH COOKED HAM AND MOZZARELLA
BAKED STUFFED EGGPLANTS WITH VEGETABLES
The cuisine of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 eggplant (long and not too large)
- 1 zucchini (for me, dark)
- 2 tomatoes
- 1 mozzarella
- to taste dried oregano
- 2 tablespoons breadcrumbs
- 1 tablespoon grated Grana cheese
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of the Baked Stuffed Eggplants with Vegetables Recipe
For this tasty and simple recipe with eggplants, zucchini, and tomatoes, first wash and cut the eggplant in half.
Using a spoon, leaving a border of about 0.4 inches, hollow out its flesh creating a hollow along its length.
Now wash the zucchini and slice the tomatoes to about 0.2 inches thick.
Also slice the mozzarella into slices of the same thickness as the vegetables.
The parts of the tomato (such as the ends) that I don’t use because the slices are not regular, I cut into cubes, pieces that I will use to make a base like a sauté for my eggplant recipe.
Now start assembling the eggplants by placing a slice of tomato, a slice of zucchini, and a slice of mozzarella in the hollow of the eggplant, continuing in this order until the end of the …vegetable!
Put at the bottom of the baking dish the pieces of tomato as mentioned before and the stuffed eggplant halves.
Season with salt, pepper, and dried oregano.
Also sprinkle the eggplants with a mix of breadcrumbs and grated Grana cheese and finish off by adding a few tablespoons of extra virgin olive oil.
To avoid adding too much fat during cooking, I put half a cup of water in the baking dish, which gradually cooked the dish.
Now bake at 356°F for about 30 minutes or according to your oven’s characteristics.
Once cooked, let them cool for 5 minutes, and the baked stuffed eggplants with vegetables are ready for tasting!
Enjoy your meal!
Annalisa
