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Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


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Stuffed Eggplant - Melenzane Ripiene

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Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 5 Users Voted


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


PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android. Please search for the Cooking with Nonna channel on your TV platform and enjoy the show on your large TV screen! your social media marketing partner
  • 2 Medium sized black eggplant
  • 4 Cups - Marinara sauce (Recipe HERE)
  • 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



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  • 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.

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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! your social media marketing partner
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.
Nonna Rosalia dela Sicilia your social media marketing partner
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. your social media marketing partner
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! your social media marketing partner
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! your social media marketing partner