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Four halves of baked stuffed eggplant topped with tomato sauce and melted cheese are garnished with chopped herbs on a white plate. Perfect for your next stuffed eggplant recipe, this dish is set against a backdrop of a red and white towel with scattered herbs.
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5 from 1 vote

Stuffed Eggplant

This isn't just a Stuffed Eggplant recipe; it's my Nonna's stuffed eggplant recipe. Straight from the heart of Calabria. Stuffed with mixed meats, fresh herbs, homemade breadcrumbs, cheese and baked in a simple tomato sauce.
Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Stuffed Eggplant, Stuffed Eggplant Recipe
Servings: 8 eggplants
Author: Sammy Montgoms

Equipment

  • 1 large pot
  • 1 11x 3 baking dish or 2 smaller baking dishes

Ingredients

Filling

  • 4 eggplants tips removed, sliced horizontally
  • 1½ lb lean ground beef
  • 1/2 lb ground pork
  • 3 eggs
  • 2 cups tomato sauce
  • 1½ cups mozzarella shredded
  • 1/4 cup pecorino romano finely grated
  • 1 tsp salt
  • 1/4 tsp black pepper

Breadcrumbs

  • 1/2 loaf day old baguette ripped into larger pieces
  • 1/4 cup fresh Italian parsley
  • 3 large garlic cloves

Instructions

  • Preheat the oven: 375 °F.
  • Prepare the baking dish(s): To a large 11x13 baking dish or two smaller baking dishes, evenly spread 1/2 cup of the tomato sauce to the bottom.
  • Prepare the eggplants: Bring a large pot of water to boil.
    Remove the tips of the eggplants, slice in half (horizontally) and boil for 12-15 minutes, or until the insides of the eggplant are very tender through-out.
    Remove the eggplants from the water, and allow to sit in a colander for 10-15 minutes, allowing them to cool down.
    Gently scoop out the flesh of the eggplants (ensuring you don't tear the skin) leaving the shell at least a quarter-inch to prevent it from breaking when you add the filling.
    Chop the flesh of the eggplants into small pieces and using paper towel, gently blot the eggplant removing as much moisture as you can.
    Lightly season the chopped eggplant with salt.
    Sammy's tip: if there are a lot of seeds, feel free to remove some.
  • Make the breadcrumbs: To a food processor, add the baguette, fresh parsley and garlic cloves. Pulse until a breadcrumb consistency forms.
    *This should make about 2½ cups of breadcrumbs.
  • Prepare the filling: To a large mixing bowl, combine the chopped eggplant, ground beef, ground pork, eggs, 1/2 cup of tomato sauce, half of the shredded mozzarella, half of the pecorino romano, breadcrumbs, salt and pepper.
    Using your hands, gently mix until well combined.
  • Stuff the eggplants: Evenly fill the eggplant shells with the mixture, pressing down with your fingertips or the back of a spoon to create an even layer and place in the prepared baking dish(s).
    Top with the remaining 1 cup of tomato sauce.
  • Bake: Uncovered for 40-50 minutes, or until bubbling and cooked through.
    During the last 10 minutes of cook time, add the remaining pecorino romano and mozzarella.
    Broil for 1-2 minutes, just until the top browns slightly.
  • Garnish: With fresh basil, and enjoy!

Video

Notes

Breadcrumbs: opt for store-bought Italian seasoned breadcrumbs if you don't make your own.
Meat: feel free to omit the beef or pork dependent of dietary restrictions and preferences.

Nutrition

Calories: 405kcal | Carbohydrates: 25g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 948mg | Potassium: 1159mg | Fiber: 8g | Sugar: 11g | Vitamin A: 722IU | Vitamin C: 12mg | Calcium: 211mg | Iron: 4mg
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