Italian · Dinner
Stuffed Baby Eggplant with Mozzarella
Melanzane Ripiene al Pomodoro e Mozzarella
Whole baby aubergines stuffed with breadcrumbs, parmigiano, garlic, parsley, and capers, then nested in a fresh tomato sauce and baked with a final layer of mozzarella for the southern Italian stuffed-vegetable classic.
$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
420Calories
18gProtein
22gFat
32gCarbs
8gSugar
6gFiber
720mgSodium
28mgChol
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Instructions
1
Prep
Halve 640g baby aubergines lengthways, score cut sides in diamond pattern. Combine 80g breadcrumbs, 40g grated parmigiano, 2 minced garlic cloves, 2 tbsp chopped capers, 4 tbsp parsley, 0.5 tsp salt, 0.5 tsp pepper, 2 tbsp oil in a bowl; mix until it holds together. Finely chop 120g onion and slice 4 garlic cloves.
2
Roast
Preheat oven to 200°C. Brush aubergine halves with 2 tbsp oil, sprinkle with salt. Lay cut-side up on two trays (or one large tray if space allows), roast 12–14 minutes until flesh softens and edges turn golden. Remove and reduce oven to 180°C.
3
Saute
While aubergines roast, heat 2 tbsp oil in a large pan over medium heat. Add onion, cook 5–6 minutes until soft. Add sliced garlic, cook 60 seconds. Pour in 500ml passata, salt to taste, 2 pinches sugar, 8 basil leaves; simmer 8–10 minutes until thickened. Tear in remaining 4 basil leaves.
4
Stuff
Spread tomato sauce evenly in two 18cm × 12cm baking dishes (or one 23cm × 30cm dish if you prefer). Use a teaspoon to scoop shallow wells into each aubergine half without piercing skin. Pile stuffing into wells, pressing gently. Nest halves cut-side up into sauce.
5
Bake
Scatter 160g torn mozzarella and 20g grated parmigiano over stuffed aubergines. Bake at 180°C for 22–25 minutes until mozzarella is deeply golden, bubbling, and aubergines are tender when pierced. Rest 3 minutes in the dish.
6
Plate
Transfer aubergine halves to warm shallow bowls. Spoon sauce around them, scatter 4 torn basil leaves over top, drizzle with extra virgin olive oil, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) baby eggplants
- 0.5 tsp fine sea salt
- 4 tbsp extra virgin olive oil
- 80g (2.8 oz) coarse breadcrumbs
- 40g (1.4 oz) Parmigiano Reggiano
- 2 garlic cloves
- 2 tbsp salted capers
- 4 tbsp flat-leaf parsley
- 0.5 tsp black pepper
- 500ml (2 cups) tomato passata
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 8 fresh basil leaves
- 2 pinches caster sugar
- 160g (5.6 oz) mozzarella
- 20g (0.7 oz) Parmigiano Reggiano
- 4 fresh basil leaves
- 2 tsp extra virgin olive oil