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Stuffed Eggplants - Melenzane Ripiene

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Created by cooking with nonna, Date Added: Monday, 13 July 2009
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 5 Users Voted

 

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Description

Stuffed Eggplants... a great Sunday meal alternative in Puglia. Watch the VIDEO of this recipe.

Ingredients
  • 2 Medium sized black eggplants
  • 4 Cups - Marinara sauce
  • 2 Cups - Sliced potatoes
  • 4 Eggs
  • 1 Cup - Parmigiano cheese
  • 1/2 Cup - Bread crumbs
  • 2 Cloves garlic
  • 2 Tbs - Fresh parsley
  • 1 Tbs - Fresh mint
  • EV olive oil
  • Salt
xxxx

  

Directions/Steps
  • Cut off the stem of the two eggplants. 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.

Buon Appetito!

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Reviews
Review by nycscribe10024 , Saturday, 24 July 2010 vote imagevote imagevote imagevote image
I LOVED this recipe. Was even better the following day reheated. Next time I think I will bake it a bit longer or slice the potatoes a little thinner - they were a tad undercooked. Delicious!
Review by La Signora , Wednesday, 29 September 2010 vote imagevote imagevote imagevote image
I love eggplant. Thank you for your show. I now can get all my the Italian recipes that I was looking for.
Thank you very much.
Ciao
Nonna Rosalia dela Sicilia
Review by ?s4dinner , Tuesday, 25 January 2011 vote imagevote imagevote imagevote image
I paniced at the last 20 minutes of cooking this dish, So I added a tad of water and covered it (thought it might be too dry). It was so good, we loved this dish. Delicious!. You can't go wrong with Italian dishes. They are good and good for you. Using left-over sauce, this meal fed four of us, twice, for under 5.00 bucks.
Review by cantarellik , Wednesday, 20 July 2011 vote imagevote imagevote imagevote image
I was told when I married my husband - 28 years ago, that his mother's Stuffed Eggplant was his favorite dish. I never attempted to make it because I thought it was a very difficult dish to make, and I knew that I could not even come close to my mother-in-law's touch. WELL, I made this recipe for dinner tonight and my husband could not stop raving about it. He said it was just like his mom's! Thank you so much for this recipe - I am sure that mother-in-law was smiling down on me from heaven today!
Review by BNT71185 , Monday, 17 March 2014 vote imagevote imagevote imagevote image
The BEST stuffed eggplant recipe ever. I love that it includes potatoes to make a complete meal. I add cooked sausage to the stuffing. So wonderful!