Melanzane Ripiene

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 15 min

4. 4

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

   Približno 2 min

5. 5

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

   Približno 7 min

6. 6

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

   Približno 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.

   Približno 10 min

8. 8

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

   Približno 2 min

9. 9

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

   Približno 5 min

   Kuharjeva opomba: 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.

    Približno 25 min

    Kuharjeva opomba: 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.