Melanzane Ripiene Napoletane (neapolitan-style Stuffed Eggplant)
Melanzane Ripiene Napoletane, or Neapolitan-style Stuffed Eggplant, is a classic dish from the vibrant city of Naples in Italy. This hearty and flavorful recipe features tender eggplants stuffed with a savory mixture of cheese, breadcrumbs, and aromatic herbs, all baked to perfection.
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/4 cup olive oil
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 chopped eggplant flesh, ricotta cheese, Parmesan cheese, breadcrumbs, garlic, basil, parsley, salt, and pepper. Mix well.
- Stuff the eggplant shells with the cheese and breadcrumb mixture.
- Place the stuffed eggplants in a baking dish, drizzle with olive oil, and bake for 35-40 minutes, or until the eggplants are tender and the topping is golden brown.
- Serve the Melanzane Ripiene Napoletane hot, garnished with additional fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Baking dish Knife Cutting board
Tools
Oven Mixing bowl
Serving suggestions
Serve the Melanzane Ripiene Napoletane with a side of crusty Italian bread and a simple green salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a sprinkle of mozzarella cheese on top of the stuffed eggplants before baking.
Cost
$12