Irresistible Italian-Style Stuffed Eggplant

  

Nonna showing off a tray of freshly stuffed eggplant, title displayed in nice font, NSM logo and some eggplant images

Dive into the world of Italian cuisine with this hearty stuffed eggplant recipe. Though it may look lengthy, I’ll guide you through every step to ensure your success. Follow along, and you’ll transform these simple ingredients into a dish that’s bursting with flavor.

This stuffed eggplant recipe may have a few steps, but with patience and attention to detail, even a beginner can master this dish. You’ll be rewarded with a savory, comforting Italian meal that’s sure to impress your guests and satisfy your cravings.

chopping veggies, stuffing the eggplant shells and showing off the final product

INGREDIENTS: 

  • Eggplants - 4 large
  • Olive oil - 1 tbsp for meat stuffing, 1 tsp for potato garnish
  • Ground meat (half beef, half veal) - 3 pounds
  • Garlic cloves - 2, chopped
  • Onions - 2, chopped (1 for meat stuffing, 1 for potato garnish)
  • Italian parsley - small bunch, chopped
  • White wine - ½ glass
  • Celery stalks - 2, chopped
  • Carrots - 2, chopped
  • Zucchinis - 2, chopped
  • Portobello mushrooms - 10, chopped
  • Tomatoes - 6, peeled and chopped (5 for stuffing mixture, 1 for garnish)
  • Romano cheese - 1 cup (½ for stuffing mixture, ½ for topping)
  • Eggs - 2
  • Potatoes - 4 medium, chopped (for garnish)
  • Italian seasoning - 1 tsp
  • Salt & Black pepper - to taste


DIRECTIONS: 

  1. Step 1: Prepping the Eggplant Shells

    1. Halve and Hollow the Eggplants:
      Begin by cutting each eggplant in half lengthwise. Scoop out the insides, leaving about a half-inch border around the edges to create a shell. Pro Tip: Use a spoon to carefully scrape out the flesh without tearing the skin.

    2. Salt and Drain:
      Generously salt both the eggplant shells and the scooped-out pulp. Place the shells on a baking sheet and the pulp in a colander to drain excess water. Let them sit for about 20 minutes. The salt helps to draw out moisture and reduce bitterness.


    Step 2: Preparing the Meat Stuffing

    1. Sauté the Meat:
      In a large pan over medium heat, add 1 tablespoon of olive oil. Once hot, toss in the chopped onions and garlic, stirring until they become translucent and aromatic (about 2-3 minutes).

    2. Cook the Meat:
      Add the ground meat to the pan, breaking it apart with a wooden spoon as it browns. Sprinkle with black pepper and toss in the chopped eggplant pulp. Cook for another 5-7 minutes, allowing the flavors to meld.

    3. Deglaze with Wine:
      Pour in the white wine, stirring to lift any browned bits from the pan. Let it simmer for a minute or two until the alcohol evaporates. Set this mixture aside in a large bowl.


    Step 3: Prepping the Vegetables

    1. Grate the Vegetables:
      Using a food processor (or a box grater if you’re feeling ambitious), grate the celery, carrots, zucchini, and mushrooms. Grating helps these vegetables blend smoothly into the meat mixture, ensuring a consistent texture.

    2. Drain the Veggies:
      Transfer the grated veggies to a colander, pressing them down with a spatula to remove excess liquid. This step ensures your stuffing isn’t watery.


    Step 4: Finishing the Stuffing Mixture

    1. Combine Everything:
      Add the drained vegetables to the bowl with the meat. Stir in the chopped tomatoes, eggs, and half of the Romano cheese. Mix by Hand: It’s important to use your hands here to really incorporate everything together.

    Step 5: Preparing the Potato Garnish

    1. Season the Potatoes:
      In a separate bowl, toss the chopped potatoes with 1 teaspoon of olive oil, Italian seasoning, a pinch of salt, and some black pepper. Set aside.

    Step 6: Rinsing and Stuffing the Eggplants

    1. Rinse the Eggplant Shells:
      After 20 minutes of draining, rinse the salt off the eggplant shells under cold water, then pat them dry with paper towels.

    2. Stuff the Eggplants:
      Take the stuffing mixture and firmly pack it into each eggplant shell. Don’t be shy—fill them to the brim! Watch how Nonna does it for that perfect rustic touch.


    Step 7: Assembling and Baking

    1. Prepare the Baking Dish:
      Line a large, deep baking dish with parchment paper to prevent sticking. Arrange the stuffed eggplants in a single layer.

    2. Top with Potatoes and Cheese:
      Scatter the seasoned potatoes over the eggplants, then sprinkle the remaining chopped tomato and Romano cheese evenly across the dish.

    3. Cover and Bake:
      Place another sheet of parchment paper over the eggplants to keep them moist, then tightly cover the entire dish with aluminum foil. Bake in a preheated oven at 400°F for 1 hour. Remove the foil in the last 10 minutes of baking for a beautifully golden finish.


    Step 8: Serving

    1. Mangia and Enjoy:
      Serve the stuffed eggplants hot, right out of the oven. Slice into them to reveal the flavorful filling, and enjoy the combination of rich meat, tender vegetables, and creamy cheese. Mangia!
Stuffed Eggplant blog page break image

Watch Nonna Make Italian Style Stuffed Eggplant!




Tips to Enhance your Stuffed Eggplant: 

Choose the Right Eggplant:
  • Use large, firm eggplants with smooth, shiny skin. These will be easier to hollow out and will hold the stuffing well without collapsing during baking.

Salt the Eggplants Properly:
  • Salting the eggplant shells and pulp helps to draw out excess water and reduces any potential bitterness. Be sure to let them sit for at least 20 minutes before rinsing and patting dry.

Don’t Skip the Draining:
  • Grated vegetables, especially zucchini and mushrooms, tend to release a lot of water. Thoroughly draining and pressing them ensures your stuffing mixture won’t be watery, which could affect the texture of the dish.

Mix the Stuffing by Hand:
  • Mixing the stuffing by hand ensures everything is well-incorporated, from the vegetables to the cheese and seasonings. It also helps to avoid overworking the mixture, which could make the stuffing dense.

Use Fresh Ingredients:
  • Opt for fresh parsley, garlic, and Romano cheese rather than dried or pre-packaged versions. Fresh herbs and cheese will elevate the flavor of the dish, giving it that authentic Italian taste.

Bake Covered for Moisture:
  • Covering the stuffed eggplants with parchment paper and foil while baking helps to trap moisture, ensuring the eggplants remain tender and juicy. Removing the foil during the last 10 minutes of baking gives the dish a nice golden finish without drying it out.


Nonna's pasta and peas film strip, showinf off various steps in the process, click to see the recipe!


Did you Know?

Eggplant's Italian Roots:
Though eggplant originally came from Asia, it has been a staple in Southern Italian cuisine for centuries. Particularly in regions like Sicily and Campania, stuffed eggplant (known as melanzane ripiene) is a beloved dish, often filled with a mix of vegetables, meats, and cheeses, much like this recipe.

Nonna's Tradition of Using Leftovers:
In traditional Italian kitchens, especially with nonnas, stuffed dishes like this often evolved as a way to utilize leftovers. Ingredients like day-old bread, leftover meat, and seasonal vegetables were combined to create hearty and resourceful meals for the family, ensuring nothing went to waste.

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