Eggplants stuffed with tomato and mozzarella are a simple yet irresistible dish, perfect for those who love Mediterranean flavors. This recipe combines the creaminess of mozzarella, the freshness of tomato, and the pronounced taste of eggplants, creating a truly delicious balance of flavors. Excellent as an appetizer, side dish, or main course, it can be served either hot or at room temperature. Ideal for a light lunch or a convivial dinner, it is a great alternative to the classic eggplant parmesan, with a fresher and quicker touch. If you like eggplant recipes, try my eggplant parmesan my way, pan-seared eggplant parmesan, stuffed eggplant roll or chickpea and eggplant salad.
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OTHER RECIPES WITH EGGPLANT
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing eggplants stuffed with tomato and mozzarella
- 4 eggplants
- 7 oz mozzarella for pizza
- 10.5 oz cherry tomatoes
- to taste salt and pepper
- to taste extra virgin olive oil
- A few leaves basil
- 2 tablespoons breadcrumb
Tools
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- Baking Tray
Steps for preparing eggplants stuffed with tomato and mozzarella
Wash the eggplants, cut them in half, and remove the green part. Score the pulp forming diamond shapes, without reaching the skin. Mix extra virgin olive oil, salt, and pepper, and season the eggplants. Bake at 356°F, fan-assisted, for about 30 minutes. The flesh should be tender.
While the eggplants are cooking, dice the mozzarella and cherry tomatoes. Place everything in a bowl and season with oil, salt, and pepper. Add basil leaves and enrich with breadcrumbs.
When the eggplants are tender, remove the pulp and add it to the tomatoes and mozzarella. Keep the skin intact, salt it, and fill with the tomato, mozzarella, and eggplant pulp mixture. Bake again for 15-20 minutes still at 356°F, fan-assisted. You can serve them hot with melted cheese or warm.
Storage and Variations
You can store the eggplants in the fridge for a couple of days.
You can store the eggplants in the fridge for a couple of days.
