Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)
Prep 25m Cook 45m Additional 5m Ready In 1h 15m
Servings 4 servings Calories 371.2

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
  3. 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. 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. 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. 6 Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

Nutrition Facts

  • 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

Reviews

  1. I cut the eggplants in half horizontally which made them easy to put inside individual cocottes. They took a bit longer to cook. This is a nice treat for lunch. Thank you for the recipe.