Name: Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Eggplants, halved lengthwise - 9 small; Eggs - 2; Grated Parmesan cheese - 1 cup; Capers - 2 tablespoons; Pitted and sliced black olives - 2 tablespoons; Tomato sauce, divided - 2 (16 ounce) cans; Fresh parsley, chopped - 1 bunch; Salt and ground black pepper to taste - 1 bunch

Ingredients for - Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)

1. Eggplants, halved lengthwise 9 small

2. Eggs 2

3. Grated Parmesan cheese 1 cup

4. Capers 2 tablespoons

5. Pitted and sliced black olives 2 tablespoons

6. Tomato sauce, divided 2 (16 ounce) cans

7. Fresh parsley, chopped 1 bunch

8. Salt and ground black pepper to taste 1 bunch

How to cook deliciously - Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.

3 . Stage

Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).

4 . Stage

Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.

5 . Stage

Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.

6 . Stage

Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.