Stuffed Eggplant

1h 5m

Every region has its recipe for stuffed eggplant, and this is my version with stale bread, pecorino cheese, and eggs.

I made the recipe faster (thanks to the use of a microwave) and lighter (if we compare it to the Sicilian version, which requires the eggplants to be fried). They are delicious either hot or warm, as an antipasto or as a main course.

In Southern Italy, stuffed eggplants are prepared very often during summer.

Drizzle some extra virgin olive oil in a frying pan, and grate 2 garlic cloves. Sautée the garlic over medium-low heat until it starts to soften
Add 1½ cups of tomato purée
Stir it and cook for 15m. The tomato sauce is ready
Cut 4 slices of stale bread into large pieces
Soak the bread in lukewarm water until soft
Cut 3 medium eggplants in half. Make a small incision around each half and use the tip of the knife to score the flesh in a crosshatch pattern
Transfer the eggplants to a glass container and cover it with a lid or with plastic wrap. Cook in the microwave for 2m at high power until soft
Squeeze the soaked bread to remove the excess water. Transfer to a clean bowl
Add 1 egg and 6 tbsp of grated pecorino cheese
Add 1 tbsp of capers and grate 2 garlic cloves
Chop 1 tbsp of picked parsley and add to the bowl
Add ground black pepper and salt to taste
Scoop the flesh of the eggplant into the bowl. Reserve the exterior
Mix until combined
Stuff the eggplants with the mixture
Add the eggplants to the pan with the tomato sauce and cover them with the sauce. If the eggplants do not all fit in the pan, do it in batches
Simmer for 10m with the lid on until the filling is warmed up and cooked
Transfer to a plate. Grate parmesan cheese and add basil leaves to taste. The stuffed eggplant is ready
Enjoy!