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

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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.