Ingredients
Scale
- 6 long eggplants
- 1 tablespoon coarse salt
- 2 tablespoons olive oil (plus extra for deep-frying)
- 2 – 3 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
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4
- 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.
- 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.
- 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