Simple and delicious Baked Stuffed Eggplant. Before moving on to typically autumn vegetables, I want to share another eggplant recipe. I prepared simple and exquisite Stuffed Eggplants just like my mom used to make. For the filling, I used only the inside of the eggplants, bread crumb, and very few other ingredients. The result is tasty and flavorful Stuffed Eggplants that everyone loves. With eggplants, a classic is Eggplant Parmigiana or Baked Pasta with Eggplants. I baked my Stuffed Eggplants without meat, but if you prefer, you can cook them in an air fryer. You can choose the variety of eggplants you prefer; I chose small purple eggplants, but light or striped eggplants are also great. Let’s head to the kitchen and prepare delicious Stuffed Eggplants with bread crumb together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 173.56 (Kcal)
- Carbohydrates 29.45 (g) of which sugars 7.65 (g)
- Proteins 5.32 (g)
- Fat 4.22 (g) of which saturated 0.73 (g)of which unsaturated 1.02 (g)
- Fibers 4.66 (g)
- Sodium 355.15 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Eggplants
- 4 eggplants (small)
- 5.3 oz bread crumb
- 6.3 oz cherry tomatoes
- 2 tbsp capers
- 2 cloves garlic
- to taste extra virgin olive oil
- 1 bunch parsley
- to taste salt
How to prepare Baked Stuffed Eggplants
Wash the eggplants. Cut them in half lengthwise. I didn’t remove the stem beforehand, but if you prefer, you can cut it before dividing the eggplants in two. With a knife and a spoon, scoop out the inner flesh of the eggplants, leaving a hollow shell to fill.
Cut the eggplant flesh into small cubes. In a pan, pour 2 tablespoons of extra virgin olive oil, a clove of garlic, and the eggplant cubes. Cook for 7-8 minutes over low heat, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove.
While the eggplant flesh is cooking, also cook the eggplant shells. This way, the oven cooking will be faster. Dip the eggplant boats in a pot of slightly salted boiling water and cook them for 6-7 minutes. Gently remove them with a slotted spoon and let them drain upside down on a towel.
Prepare the filling: crumble the bread crumb into a bowl, add the eggplant cubes. Add the capers, a finely chopped garlic clove, chopped parsley, and cherry tomatoes cut into small pieces. Also, add 2-3 tablespoons of extra virgin olive oil and mix. Fill the eggplant shells with the filling, distributing it more or less evenly.
Place the Stuffed Eggplant Boats in a greased baking dish. Drizzle a little olive oil on top. Pour half a glass of water along the side of the dish, so the eggplant will cook perfectly. Bake the Stuffed Eggplants in a preheated oven at 375°F in static mode for 23-25 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a tastier and more flavorful filling, you can add 1.4 oz of grated Parmesan cheese and/or 4 anchovy fillets in oil in small pieces
Also, don’t miss the recipe for Skillet Eggplant Parmigiana
