Italian Vegetables Recipes


What we are proposing is a recipe for eggplant stuffed with meat sauce, stringy and very tasty.

A rich stuffing that consists of minced veal, cooked ham, mozzarella and eggplant meat sautéed in a pan, all seasoned with simple tomato sauce that makes them soft and tasty.






  • 4 medium-size eggplants
  • 10 oz of minced veal meat
  • 1/2 cup of breadcrumbs
  • 9 slices cooked ham (diced) or 150 grams
  • 1 cup of well drained mozzarella cheese chopped
  • 3 tbsp of grated Parmigiano Reggiano Cheese
  • salt and pepper to taste
  • 1/2 cup of white wine
  • extra virgin olive oil to taste
  • 2 basil leaves
  • 2 garlic cloves
  • 1 liter (4 cups) of tomato puree



Start preparing the stuffed eggplants with meat sauce from the sauce.

Pour 3 tablespoons of extra-virgin olive oil into a saucepan, add a peeled clove of garlic and brown it a bit.

Add the tomato puree, season with salt and cook over low heat with a lid on for about 20 minutes.

When cooked, remove the garlic clove and add the basil leaves.


Thoroughly wash the eggplants and trim them.

Divide them in half lengthwise and cut the edge with a small knife.

Remove the pulp and with a teaspoon continue to empty them to obtain more pulp.

Chop the pulp on a cutting board.


Bring plenty of salted water to the boil, immerse 4 boats at a time and blanch for about 3/5 minutes.

Remove the first 4 boats and blanch the others.

Place them in a colander.

Using the same cooking water, also boil the chopped eggplant pulp and after about 3 minutes drain it. Let them cool and squeeze them well.

Heat about 2 tablespoons of oil in a frying pan, add the chopped meat and fry over high heat.


Add salt and pepper and white wine.

As soon as the meat is well cooked and without cooking liquid, transfer it to a very large bowl.

In the same pan, heat a drizzle of olive oil, add the peeled garlic and as soon as it is slightly browned, add the well squeezed eggplant flesh.

Cook over high heat for a few minutes and season with salt.

Add the sautéed eggplant flesh to the minced meat in the bowl, stir and let cool.

Add the diced cooked ham, the chopped mozzarella, the grated cheese, the breadcrumbs, two ladlefuls of the sauce, season with salt and mix until smooth and homogeneous.

Spread some of the sauce in the bottom of an oven dish.

Season each eggplant boat with a spoonful of sauce and fill with the prepared mixture.

Arrange the eggplants side by side in the oven dish, sprinkle with another spoonful of tomato sauce and sprinkle with grated cheese.

Pour the remaining sauce into the gaps between eggplants.

Bake them in a preheated oven at 180°C for about 30 minutes at 350 F.

Let rest for a few minutes and serve the eggplant stuffed with meat in sauce hot.


Facebook Comments Box

No Comments

    Leave a Reply