Stuffed eggplants in a pan with potatoes and tomatoes, the mom’s recipe passed down in the family for years.
More moist compared to the oven-only version, these eggplants cook slowly on the stovetop along with potatoes and all the flavors of summer, and are gratinated for just a few minutes in the oven to save energy and keep the kitchen from getting too hot.
Perfect to serve warm or cold, even the next day, they remain soft and flavorful thanks to slow cooking in the fresh tomato sauce and the potatoes that accompany them.
It’s a home recipe, simple yet irresistible, combining taste and practicality. The eggplants can be stuffed as desired, with meat, stale bread, or even just pulp, tomatoes, and cheese, according to family tradition. In this version, the double cooking method is used: first in a pan, then a brief gratination in the oven to create a light crust on the surface that makes them even more inviting.
A rich main dish or second course, also ideal to prepare in advance for a summer lunch or dinner. If you prefer, you can cook the stuffed eggplants in a pan, entirely on the stovetop, avoiding the oven altogether. Discover all the steps and tips below to customize them to your taste.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Oven
- Cuisine: Gastronomy
- Seasonality: Spring, Summer and Autumn, Summer
Ingredients
- 2 black oval eggplants
- 100 g cherry tomatoes
- 2 tablespoons grated parmesan cheese
- 150 g bread (stale)
- 2 eggs
- 2 teaspoons pickled capers
- 1 fillet anchovy (in oil)
- 350 g potatoes
- parsley
- garlic powder (or fresh)
- salt
- extra virgin olive oil
- water
Steps
Wash the eggplants, cut them horizontally creating a lid and scoop out the inside. Salt the interior and place upside down on a cutting board or plate to let the moisture drain.
Cut the scooped pulp and lids into cubes, place them in a colander or sieve with some salt and a weight on top for at least an hour. This way they will lose the moisture that makes them bitter.
Soak the stale bread in water.
Place the tomatoes (previously washed) cut into pieces (saving 3 or 4 for cooking in the pan) in a container. Add the squeezed stale bread reduced to crumbs, eggs, and chopped parsley.
Add the chopped anchovy, capers, garlic powder (or chopped if using fresh) and parmesan cheese.
Mix the ingredients together and add 2 tablespoons of oil. Mix everything and check the consistency; if it is too soft, add a tablespoon of breadcrumbs.
Dry the inside of the eggplant shells with paper towels and fill them with the prepared mixture.
Pour a drizzle of oil and garlic into the pan, place the eggplants and add the potatoes, previously washed, peeled and cut into not too thin slices. Season with the remaining tomatoes, a little parsley and a pinch of salt. Add one or two glasses of water, cover and cook until the eggplant skin offers no resistance when pierced with a fork. Also check the potatoes, which should be soft.
If the pan used has plastic handles, cover them well with aluminum foil and place under the grill to brown both the potatoes and the surface of the eggplants, first sprinkled with a little parmesan to promote the crust.
Tips:
Without oven: complete the cooking in the pan with a lid, letting the base dry slightly before serving.
Finger food format: use small eggplants and serve them as an original appetizer or side dish.
Notes:
It’s a family recipe with mostly eyeballed quantities. The important thing is they are flavorful, and if there’s leftover broth, prepare to mop it up with bread.
FAQ (Questions and Answers)
Can I omit the anchovy?
Yes, certainly. It’s my mother’s recipe and for us, anchovy together with capers gives a really special flavor to the filling, but it can be omitted if not liked.
Can I cook them entirely in the pan?
Yes! If you want to avoid turning on the oven, you can skip the gratination: the eggplants will be even more moist and soft.
Can they be prepared in advance?
Absolutely yes: they are even better the next day. Store them in the fridge and heat slightly before serving.
What kind of eggplants should I use?
The best are elongated but firm eggplants, to be cut in half and scooped out.
