The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.
- 9 small eggplants, halved lengthwise
- 2 eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons capers
- 2 tablespoons pitted and sliced black olives
- 2 (16 ounce) cans tomato sauce, divided
- 1 bunch fresh parsley, chopped
- salt and ground black pepper to taste
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 2 Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
- 3 Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
- 4 Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
- 5 Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
- 6 Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.
- Calories 371.2
- Carbohydrate 58.2 g
- Cholesterol 110.6 mg
- Fat 10.7 g
- Fiber 29.7 g
- Protein 22.1 g
- Saturated Fat 4.6 g
- Sodium 1756.8 mg
- Sugar 27.4 g