Italian Stuffed Eggplant

    1 hour 15 minutes

    Small eggplants are stuffed with Parmesan cheese, parsley, olives and capers, then baked in a tomato-based sauce in this Italian dish from the Puglia region.

    6 people made this

    Serves: 4 

    • 9 small eggplants, halved lengthwise
    • 2 eggs
    • 80g grated Parmesan cheese
    • 2 tablespoons capers
    • 2 tablespoons pitted and sliced black olives
    • 900g tomato passata or sieved tomatoes, divided
    • 1 bunch fresh parsley, chopped
    • salt and ground black pepper to taste

    Preparation:25min  ›  Cook:45min  ›  Extra time:5min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Arrange eggplant halves cut-side up in a baking tray. Cover with foil.
    3. Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 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 passata, parsley, salt and pepper. Stuff eggplant skins with mixture.
    5. Spread half of the remaining tomato passata in the bottom of a baking dish. Arrange stuffed aubergines on top. Spoon remaining tomato passata over each eggplant.
    6. Bake in the preheated oven until topping is golden brown and bubbly, 25 to 30 minutes.

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    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.  -  17 Jan 2017  (Review from Allrecipes USA and Canada)