Stuffed Eggplant is a savory dish that brings together tender eggplant with a flavorful filling, topped with melted cheese and fresh basil. This dish can be enjoyed as a main course or a hearty side, offering a satisfying and nutritious option for any meal. The combination of eggplant, a crunchy breadcrumb filling, and melted cheese creates a delightful contrast in textures and flavors. Perfect for both family dinners and entertaining guests.
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Ingredients:
- 700 g (about 2 medium-sized) eggplants
- 150 g (1 cup) dry breadcrumbs
- 100 g (1 cup) mozzarella cheese, diced or shredded
- 50 g (1/2 cup) Parmesan cheese, grated
- 1 large tomato, diced
- 2 cloves garlic, minced
- Salt, to taste
- 1/4 teaspoon pepper
- Fresh basil leaves, chopped (for garnish)
- 1 egg, beaten
- 2 tablespoons olive oil
Directions:
Prepare the Eggplants:
- Preheat your oven to 200°C (400°F).
- Wash the eggplants and cut them in half lengthwise.
- Score the flesh of each half with a sharp knife, being careful not to cut through the skin.
- Scoop out the flesh using a spoon, leaving about a 1 cm border around the edges. Chop the removed flesh and set aside.
Prepare the Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add the chopped eggplant flesh and diced tomato. Season with salt and pepper. Cook until the eggplant is tender, about 5-7 minutes.
- Remove from heat and stir in the dry breadcrumbs until well combined. Let the mixture cool slightly.
Stuff the Eggplants:
- Brush the inside of each eggplant half with olive oil and season with a pinch of salt.
- Fill each half with the breadcrumb mixture, pressing gently to compact it.
- Place the stuffed eggplants in a baking dish.
Bake:
- Brush the tops of the stuffed eggplants with beaten egg.
- Sprinkle mozzarella and Parmesan cheese over each stuffed eggplant half.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with chopped fresh basil leaves and serve hot.
Serving Suggestions:
- Enjoy these stuffed eggplants with a side of salad or crusty bread.
- They can also be served as a main course or a hearty side dish at any meal.
Cooking Tips:
- Choose eggplants that are firm and heavy for their size.
- Adjust the seasoning of the filling according to your taste preferences.
- Ensure the eggplants are evenly cooked by testing with a fork for tenderness before removing them from the oven.
Nutritional Benefits:
- Eggplants: Low in calories but rich in vitamins, minerals, and dietary fiber.
- Cheeses: Provide protein and calcium, adding richness and flavor to the dish.
- Breadcrumbs: Contribute to the dish’s satisfying texture.
Dietary Information:
- Vegetarian: Yes.
- Gluten-Free Option: Use gluten-free breadcrumbs.
Storage Tips:
- Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- Stuffed Eggplant combines the hearty texture of eggplant with a savory breadcrumb filling and melted cheese.
- It’s easy to prepare and makes for a flavorful, nutritious meal.
- Perfect for both everyday dinners and special occasions.
Conclusion: Enjoy the delicious flavors of stuffed eggplant with this simple and satisfying recipe. Whether you’re looking for a vegetarian main course or a hearty side dish, this dish is sure to please everyone at the table. It’s a flavorful and nutritious option that’s easy to make and even easier to enjoy. Bon appétit!
Frequently Asked Questions:
- Can I use other types of cheese for this recipe?
- Yes, you can use any cheese you prefer or have on hand.
- Can I prepare the stuffed eggplants ahead of time?
- Yes, you can prepare them a day in advance and bake just before serving.
- What can I use instead of breadcrumbs for a gluten-free version?
- Use gluten-free breadcrumbs or crushed gluten-free crackers.
- Can I freeze stuffed eggplants?
- Yes, freeze them before baking. Thaw in the refrigerator and bake as directed.
- How can I make this recipe spicier?
- Add red pepper flakes or chopped chili peppers to the filling.
- Can I add other vegetables to the stuffing?
- Yes, finely chopped bell peppers or mushrooms work well.
- What should I do if the eggplants are too watery?
- Pat the eggplant flesh dry with paper towels before mixing with the breadcrumbs.
- Can I use a different herb instead of basil?
- Fresh parsley or oregano can be used as alternatives.
- How do I know when the eggplants are fully cooked?
- The eggplants should be tender and the cheese should be melted and golden brown.
- Can I make this recipe without cheese?
- Yes, you can skip the cheese or use a dairy-free alternative.