Stuffed aubergines with parmigiana Stuffed aubergines with sauce

Execution
easy
Preparation time
25 min
Cooking time

50 min – 60 min

Rest time

30 min

Portions

4

How to prepare: Stuffed eggplant Parmesan

Preparation Stuffed eggplant Parmesan - Phase 1

Preparation Stuffed eggplant Parmesan - Phase 1

Preparing the Stuffed Eggplant Parmesan recipe is simple: just follow all the steps. Cut the aubergines in half lengthwise and cut the pulp up to 1 cm from the edge. With a paring knife, dig out the inside, creating a cavity. Keep the pulp in a bowl and temporarily set aside.

Preparation Stuffed eggplant Parmesan - Phase 2

Preparation Stuffed eggplant Parmesan - Phase 2

Arrange the aubergines in a baking dish and sprinkle them with a drizzle of oil. Cook them in a preheated oven at 180 degrees for 20 minutes. Meanwhile, arrange the diced eggplant pulp in a colander, sprinkle it with coarse salt, cover it with a plate to create a weight and let it rest for 30 minutes.

Preparation Stuffed aubergines with Parmigiana - Phase 3

Preparation Stuffed aubergines with Parmigiana - Phase 3

After this time, drain the aubergine pulp, rinse it and pat it dry with kitchen paper. Brown it in a non-stick pan with a little olive oil and a clove of garlic. Remove the garlic and add the tomato pulp. Add salt and pepper and cook, letting everything dry. It will take about 10 minutes.

Preparation Stuffed eggplant Parmesan - Phase 4

Preparation Stuffed eggplant Parmesan - Phase 4

Stuff the previously cooked aubergines with a layer of tomato, followed by one with mozzarella and another with tomato. Complete with a sprinkling of Parmesan cheese and fresh basil. Bake in a preheated oven at 180 degrees for about 20 minutes.

Preparation Stuffed eggplant Parmigiana - Phase 5

Remove from the oven and allow to cool slightly. Stuffed aubergines are ready to be served.

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