Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)
Ingredients
- 9 small eggplants, halved lengthwise
- 2 eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons capers
- 2 tablespoons pitted and sliced black olives
- 2 (16 ounce) cans tomato sauce, divided
- 1 bunch fresh parsley, chopped
- salt and ground black pepper to taste
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
- 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).
- 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.
- 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.
- Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.
Source
Original recipe: View Original