The origins of this dish should be attributed to Calabria and, like all self-respecting traditional dishes, it varies slightly from area to area, especially in the filling ingredients. In Puglia, stuffed eggplant is loved almost madly
Be careful, it tends to finish quickly!
Apulian-Style Stuffed Eggplant
- 3 Eggplants
- 3 Eggs
- 4 tbsp Pecorino Romano Cheese shredded
- 1 cup Mozzarella or Fiordilatte Cheese shredded
- 1 loaf Bread (you can use breadcrumbs)
- 2 cloves Garlic
- 1 leaf Parsley
- 2 cups Tomato Sauce
- Extra Virgin Olive Oil to taste
- pinch Salt
- Start by cooking the tomato puree with a clove of garlic and a tablespoon of oil.
- Meanwhile, cut the eggplant in half and remove the flesh, then cut it into chunks.
- Soak the cut eggplant and the chopped stuffing in a container filled with water, cover the container and let the eggplant soak for half an hour.
- This will allow you to remove some of the bitter taste that distinguishes the eggplant.
- After the 30 minutes have passed, remove the eggplant from the water, squeeze out the chunks and place them in a saucepan with a tablespoon of oil, a pinch of salt, the parsley, a finely chopped clove of garlic and half a glass of water.
- Let everything cook until the pulp is well cooked and dry.
- Soak the bread, squeeze it and place it in a bowl along with the eggs, grated cheese, mozzarella (also well cut) and eggplant pulp.
- Mix it all together, adding 3 tablespoons of the tomato sauce to blend the mixture better.
- Meanwhile, also squeeze the eggplant cups and fry them in a frying pan.
- Take an oven dish and pour tomato sauce on the bottom.
- Next, fill the sautéed cups with the previously prepared mixture and arrange everything in the baking dish.
- Cover the stuffed eggplants with grated cheese and more tomato sauce and bake at 390 F for about 30 minutes.
- Now you just have to enjoy this wonderful dish!