The stuffed eggplant parmesan take the ingredients of one of the most classic and loved recipes of our tradition to present it as an idea for a second dish equally tasty and delicious.
Ingrediants
- 2 purple round eggplants of the same size
- 200 g of tomato pulp
- 1 clove of garlic
- extra virgin olive oil
- 60 g of grated Parmesan cheese
- 1 mozzarella fiordilatte
- salt
- pepper
- fresh basil
- coarse salt
The stuffed eggplant parmesan they are appetizing and irresistible just like the dish from which they take inspiration, namely the eggplant parmigiana. One of the most popular recipes of our tradition that in this guise changes shape, but not substance and becomes an extra idea to add to our selection of the 30 best recipes with stuffed vegetables.
The basic ingredients are: eggplant, tomato, mozzarella fiordilatte And basil. In this case the aubergine is the casket that collects an inviting filling in which its pulp is used, to be seasoned with tomato pulp, which gives the recipe a rich taste And fresh. If you love these Mediterranean combinations, also try the aubergine pizzas and stuffed aubergines with mozzarella.
A easy recipe to be prepared with a vegetable queen of the summer, protagonist of other inviting second courses such as: eggplant ‘mbuttunate, eggplant with pizzaiola and aubergine terrine.
OTHER TASTY RECIPES: Eggplant stuffed with meat in sauce; Sliced stuffed aubergines; Gratin aubergines
Watch the video of how to prepare the Stuffed eggplant parmesan, appetizing and irresistible, ideal as a second course.
WATCH THE VIDEO OF AUBERGINES STUFFED WITH PARMIGIANA
How to prepare: Stuffed eggplant Parmesan
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
50 min – 60 min
- Rest time
-
30 min
- Portions
-
4
How to prepare: Stuffed eggplant Parmesan
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.
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.
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.
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.
Remove from the oven and allow to cool slightly. Stuffed aubergines are ready to be served.
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