Basilicatan Baked Stuffed Eggplant
This delicious recipe for Basilicatan Baked Stuffed Eggplant is a traditional dish from the Lucanian cuisine of Basilicata, Italy. It features a flavorful combination of ingredients that are sure to delight your taste buds.
Ingredients
- 2 large eggplants
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Chop the scooped-out flesh and set aside.
- In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, basil, parsley, and the chopped eggplant flesh. Drizzle with olive oil and season with salt and pepper. Mix well.
- Stuff the eggplant shells with the breadcrumb mixture and place them on a baking sheet.
- Bake for 40-45 minutes, or until the eggplant is tender and the top is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 12g
- Fat
- 15g
Supplies
Baking sheet Bowl
Tools
Knife Cutting board Oven
Serving suggestions
Serving suggestions: This dish pairs well with a side of mixed green salad and a glass of red wine.
Tips & tricks
Tips: Be sure to choose eggplants that are firm and heavy for their size, with smooth and shiny skin.
Cost
$10