Melanzane Ripiene
This classic Italian dish features tender eggplants hollowed out and filled with a savory mixture of their own pulp, fresh tomatoes, herbs, and cheese. It's a comforting and flavorful main course that makes good use of seasonal produce.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 302 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcseggplant, medium, halved lengthwise
- 3 tbspolive oil
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 1 cupcanned crushed tomatoes
- 0.25 cupfresh basil, chopped
- 2 tbspfresh parsley, chopped
- 0.5 cupbreadcrumbs
- 0.25 cupparmesan cheese, grated
- 0.5 cupmozzarella cheese, shredded
- 1 pcsegg, beaten
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
large skillet · baking sheet · parchment paper · spoon · knife
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 10 min
- 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.
About 10 min
Cook’s note: Be careful not to pierce through the eggplant skin when scooping.
- 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.
About 15 min
- 4
While the eggplant shells are baking, heat the remaining olive oil in a large skillet over medium heat.
About 2 min
- 5
Add the yellow onion and cook until softened, about 5-7 minutes.
About 7 min
- 6
Stir in the garlic and chopped eggplant flesh. Cook for another 5-7 minutes, until the eggplant is tender.
About 7 min
- 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.
About 10 min
- 8
Remove the skillet from the heat and stir in the breadcrumbs, parmesan cheese, and beaten egg. Mix well to combine.
About 2 min
- 9
Carefully fill each baked eggplant shell with the prepared mixture. Top with shredded mozzarella cheese.
About 5 min
Cook’s note: You can overfill them slightly as the filling will settle.
- 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.
About 25 min
Cook’s note: If the cheese starts to brown too quickly, you can loosely cover the eggplants with foil.
- 11
Serve hot, garnished with extra fresh basil if desired.
Per serving
Nutrition
- Calories
- 302.2kcal
- Protein
- 11.2g
- Carbs
- 26.1g
- Fat
- 17.8g
- Fibre
- 6.3g
- Sugar
- 9.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover melanzane ripiene in an airtight container in the refrigerator.
Reheat in the oven at 180°C (350°F) until warmed through, or in a microwave.
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