Melanzane Ripiene

下ごしらえ

材料

作り方

手順

1. 1

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

   約10 分

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.

   約10 分

   調理のヒント： 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.

   約15 分

4. 4

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

   約2 分

5. 5

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

   約7 分

6. 6

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

   約7 分

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.

   約10 分

8. 8

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

   約2 分

9. 9

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

   約5 分

   調理のヒント： 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.

    約25 分

    調理のヒント： 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.