Pugliese-style Stuffed Eggplant

Pugliese-style Stuffed Eggplant is a traditional dish from the Puglia region of Italy, known for its simple yet flavorful cuisine. This recipe features tender eggplants stuffed with a savory mixture of breadcrumbs, cheese, and herbs, creating a delicious and satisfying meal.

Vegetarian Gluten Free Main Course Pugliese Italian Cuisine Eggplant Recipe Stuffed Vegetables
Pugliese-style Stuffed Eggplant

Ingredients

  • 2 large eggplants
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Chop the scooped-out flesh and set aside.
  3. In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, and the chopped eggplant flesh. Season with salt and pepper.
  4. Stuff the eggplant halves with the breadcrumb mixture and place them in a baking dish.
  5. Drizzle the stuffed eggplants with olive oil and bake for 35-40 minutes, or until the eggplants are tender and the topping is golden brown.
  6. Serve the Pugliese-style Stuffed Eggplant hot, garnished with additional parsley if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Supplies

Baking dish Knife Cutting board

Tools

Oven Mixing bowl Spoon

Serving suggestions

Serving suggestions: Serve the stuffed eggplant with a side of mixed greens and a glass of Italian red wine for a complete meal.

Tips & tricks

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

Cost

$10