clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 0 Serves 6 1x


  • 6 long eggplants
  • 1 tablespoon coarse salt
  • 2 tablespoons olive oil (plus extra for deep-frying)
  • 23 tablespoons capers
  • 3 eggs
  • 70 g / 2¾ oz (¾ cup Parmesan cheese, grated, plus extra for sprinkling)
  • 300 g / 10 oz (6½ cups fresh breadcrumbs)
  • 400 ml / 14 fl oz (1¾ cups tomato sauce)
  • salt and pepper


  1. Preheat the oven to 180C/350F/Gas Mark 4
  2. Heat 2 tablespoons of oil in a saucepan and fry the eggplant flesh for about 5 minutes, until soft and lightly browned. Drain on paper towels, then place in a bowl. Add the capers, eggs, cheese and breadcrumbs to form a soft stuffing. Season to taste. Fill the reserved eggplant shells with the stuffing.
  3. Heat a 2.5-cm/1-inch depth of oil in a frying pan or skillet until very hot. Put the filled shells in the pan, stuffing side down and fry for about 3 minutes, until browned and heated through. Lift out with a slotted spoon and drain on paper towels.
  4. Pour the tomato sauce into an oven dish, arrange the fried eggplant in it, stuffing side up, and bake for 20 minutes. Allow to stand for 5 minutes before serving. Sprinkle with grated Parmesan to serve.
  • Category: Vegetarian
  • Cuisine: Italian
Scroll To Top