Some recipes are born from careful planning, and others, from a happy accident. This one is the latter. It began as a quest to recreate a sublime stuffed eggplant I savored in a little trattoria in Bologna, Italy. Along the way, it took on a life of its own, transforming into this spectacular version that’s become a legend among my friends and family. It’s rich, savory, and packed with Italian sunshine – a dish that’s both rustic and elegant, and guaranteed to win you rave reviews, too.
Ingredients
• 2½ lbs / 1.1 kg firm eggplant, preferably smaller ones
• 4 Tbs / 60 ml olive oil
• 3 cloves garlic, minced
• 1 tsp / 6 g salt, plus more to taste
• ⅓ to ½ cup / 45-65 g pine nuts
• 2 cups / 450 g peeled tomatoes, with their liquid
• 2 Tbs minced fresh parsley
• ½ tsp dried basil
• Freshly ground black pepper, to taste
• ⅓ cup / 35 g grated Parmesan cheese
• ½ cup / 60 g dry bread crumbs, plus more if needed
• 2 large eggs, well beaten
• ½ lb / 225 g mozzarella cheese, cut into strips or shredded
Instructions
1. Select smaller eggplants if possible. Slice them in half lengthwise. Carefully scoop out the flesh, leaving a ¼-inch / 0.6 cm border to create sturdy shells. Finely chop the scooped-out eggplant flesh and set both the shells and the chopped flesh aside.
2. In a large skillet or pan, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the chopped eggplant flesh and salt, and continue to sauté, stirring frequently, for about 10 minutes until the eggplant is softened and just beginning to brown.
3. Reduce the heat to medium. Stir in the pine nuts, chopped tomatoes with their liquid, parsley, basil, and a generous amount of black pepper. Simmer for 10 minutes, allowing the flavors to meld. Remove from heat and stir in the Parmesan cheese and bread crumbs until well combined. The mixture should be thick; add more bread crumbs if it seems too wet. Stir in the beaten eggs, then taste and adjust seasoning if necessary.
4. Preheat your oven to 350°F / 175°C. Generously spoon the filling into the reserved eggplant shells. Arrange the mozzarella strips over the top of each filled eggplant. Place the stuffed eggplants in a baking dish and bake for 35-40 minutes, or until the filling is hot and the mozzarella is melted, bubbly, and golden brown. Serve immediately.
Nutritional Information
• Approximate values per serving (assumes 6 servings): Calories: 485 kcal, Protein: 21 g, Fat: 32 g, Carbohydrates: 34 g, Fiber: 9 g.
Pro Tips
• To ensure your eggplant shells are tender and not bitter, lightly salt the inside of the scooped-out shells and let them sit for 20-30 minutes. Pat them dry with a paper towel before filling.
• For a deeper, nuttier flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden before adding them to the filling.
• If your eggplant halves are unstable, slice a very thin layer off the bottom (skin side) to create a flat base. This will prevent them from tipping over in the baking dish.
