Melanzane Ripiene

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Ca. 10 min.

2. 2

   Scoop out the flesh from the eggplant halves, leaving about a 1 cm (0.4 inch) border. Chop the removed eggplant flesh into small cubes.

   Ca. 10 min.

   Kokkens note: Be careful not to pierce through the eggplant skin when scooping.

3. 3

   Brush the hollowed eggplant shells with a little olive oil and place them cut-side up on the prepared baking sheet. Bake for 15 minutes, or until slightly softened.

   Ca. 15 min.

4. 4

   While the eggplant shells are baking, heat the remaining olive oil in a large skillet over medium heat.

   Ca. 2 min.

5. 5

   Add the yellow onion and cook until softened, about 5-7 minutes.

   Ca. 7 min.

6. 6

   Stir in the garlic and chopped eggplant flesh. Cook for another 5-7 minutes, until the eggplant is tender.

   Ca. 7 min.

7. 7

   Pour in the canned crushed tomatoes, fresh basil, fresh parsley, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Ca. 10 min.

8. 8

   Remove the skillet from the heat and stir in the breadcrumbs, parmesan cheese, and beaten egg. Mix well to combine.

   Ca. 2 min.

9. 9

   Carefully fill each baked eggplant shell with the prepared mixture. Top with shredded mozzarella cheese.

   Ca. 5 min.

   Kokkens note: You can overfill them slightly as the filling will settle.

10. 10

    Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the filling is heated through and the cheese is melted and bubbly.

    Ca. 25 min.

    Kokkens note: If the cheese starts to brown too quickly, you can loosely cover the eggplants with foil.

11. 11

    Serve hot, garnished with extra fresh basil if desired.