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.
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
- Preheat the oven to 375°F.
- Scoop out the flesh of the eggplants and chop it. Season the eggplant shells with salt and pepper.
- In a bowl, mix the chopped eggplant, ricotta, Parmesan, and basil. Stuff the eggplant shells with the mixture.
- Spread marinara sauce in a baking dish and place the stuffed eggplants on top.
- 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