Parmigiana Di Melanzane Ripiene (stuffed Eggplant Parmesan)

This traditional dish from Mantuan cuisine features tender eggplant stuffed with a savory filling, topped with rich tomato sauce and melted cheese.

Parmigiana Di Melanzane Ripiene (stuffed Eggplant Parmesan)

Ingredients

  • 2 large eggplants, halved lengthwise
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Scoop out the flesh of the eggplants and chop it. Season the eggplant shells with salt and pepper.
  3. In a bowl, mix the chopped eggplant, ricotta, Parmesan, and basil. Stuff the eggplant shells with the mixture.
  4. Spread marinara sauce in a baking dish and place the stuffed eggplants on top.
  5. Top the eggplants with mozzarella cheese and bake for 40-45 minutes, until the cheese is golden and bubbly.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Baking dish Mixing bowl

Tools

Knife Spoon Oven

Serving suggestions

Serve the Parmigiana di Melanzane Ripiene with a side of crusty bread and a green salad.

Tips & tricks

Make sure to choose eggplants that are firm and heavy for their size, with smooth and shiny skin.

Cost

$12