Description
Tender eggplant shells are filled with a savory mixture of their own flesh, briny capers, and rich Parmesan cheese. Baked in a simple tomato sauce, this is a hearty and satisfying vegetarian main course.
Ingredients
Units
Scale
- 6 long eggplants
- 1 tablespoon (15ml) coarse salt
- 2 tablespoons (30ml) olive oil (plus extra for deep-frying)
- 2 to 3 tablespoons (30 to 45ml) capers
- 3 eggs
- 70 g (2 3/4 oz / 3/4 cup) grated cheese (plus extra for sprinkling)
- 300 g (10 oz / 6 1/2 cups) fresh breadcrumbs
- 400 ml (14 fl oz / 1 3/4 cups) tomato sauce
- salt and pepper
Instructions
- Preheat the oven to 350°F (180°C).
- Heat 2 tablespoons of olive 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 (Parmesan or similar grated cheese), and breadcrumbs to the bowl with the eggplant flesh to form a soft stuffing. Season to taste with salt and pepper. Fill the reserved eggplant shells with the stuffing.
- Heat about 1 inch (2.5 cm) 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 the fried shells 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 cheese to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian