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.

Melanzane Ripiene Napoletane (neapolitan-style Stuffed Eggplant)

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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. In a bowl, combine the chopped eggplant flesh, ricotta cheese, Parmesan cheese, breadcrumbs, garlic, basil, parsley, salt, and pepper. Mix well.
  4. Stuff the eggplant shells with the cheese and breadcrumb mixture.
  5. 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.
  6. 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