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Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Baked Eggplant Parmesan stuffed with a flavorful mix of parsley, olives, capers, and baked in tangy tomato sauce - a taste of Puglia in every bite!
Ingredients:
  • 9 small eggplants, halved lengthwise
  • 1 cup grated Parmesan cheese
  • 2 tablespoons capers
  • 2 tablespoons pitted and sliced black olives
  • 2 (16 ounce) cans tomato sauce, divided
  • 1 bunch fresh parsley, chopped
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Lay the eggplant halves cut-side up in a baking pan and tightly cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes until tender. Let cool for 5 to 10 minutes until easily handled, then increase oven temperature to 400°F (200°C).
  • Scoop out eggplant pulp, keeping skins intact. Roughly chop pulp and place in a bowl. Combine with eggs, Parmesan cheese, capers, olives, 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with the mixture.
  • Spread a generous layer of tomato sauce on the bottom of a baking dish. Place the stuffed eggplants on top and spoon the remaining tomato sauce over each eggplant.
  • Cook until the topping is golden brown and the tomato sauce is bubbly, about 25-30 minutes in the preheated oven.

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