Stuffed Eggplant - Melenzane Ripiene ___

Stuffed Eggplant - Melenzane Ripiene


For the Eggplant:

  • 2 medium sized black eggplant
  • 4 cups Marinara sauce (Recipe HERE)
  • 2 cups Csliced potatoes
  • 4 large eggs
  • 1 cup grated Parmigiano cheese
  • 0.5 cup plain bread crumbs
  • 2 cloves garlic
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh mint
  • extra virgin olive oil
  • salt


Cut off the stem of the two eggplant. Cut the eggplants long way in the halves.

With a small knife remove the pulp of the eggplant and leave just a bit more than 1/4 inch of the pulp attached to the skin. Place the skins in water to prevent oxidation.

Cut the pulp in small cubes and saute` with 1/4 cup of EV olive oil, chopped garlic and a bit of salt. Saute` until the eggplant pulp is soft.

In a mixing bowl add the eggs, bread crumbs, most of the cheese, parsley and the mint.  Mix everything well.

Add the sauteed eggplant pulp and mix well again.

In a baking pan, add a layer of marinara sauce to completely cover the bottom.

Place the sliced potatoes to completely cover the bottom. Sprinkle some parsley and EV olive oil.

Dry the eggplant shells and position them over the bed of potatoes.

Fill each shell with the stuffing as even as possible.

Cover the stuffing of each eggplant with marinara sauce. Sprinkle cheese over the marinara sauce.

Bake at 375F for one hour.