Discover the rich flavors of traditional Italian cuisine with this irresistible Melanzane Ripiene recipe. These golden-topped stuffed eggplants combine creamy melted cheese with aromatic herbs, creating a dish that’s perfect as an appetizer or main course. The tender roasted eggplant shells filled with a savory mixture of Emmental and Parmigiano will transport your taste buds straight to Italy.
Ingredients
- 2 large eggplants (aubergines)
- 120g / 4.2 oz Emmental cheese, diced
- 1 sprig fresh parsley, finely chopped
- 30g / 1 oz Parmigiano cheese, grated
- Extra virgin olive oil
- Breadcrumbs
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the eggplants: Wash the eggplants thoroughly and remove both ends. Cut them in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
- Initial roasting: Line a baking tray with parchment paper and place the eggplant halves cut-side up. Season with salt and drizzle with olive oil. Bake at 180°C (356°F) for approximately 30 minutes until the flesh is tender.
- Prepare the filling: While the eggplants are cooking, dice the Emmental cheese and finely chop the fresh parsley.
- Scoop the flesh: Once cooked, carefully remove the eggplant flesh using a spoon, leaving the skin shells intact. Set the empty shells aside.
- Make the stuffing: Place the scooped eggplant flesh in a bowl and add the diced Emmental, grated Parmigiano, breadcrumbs, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Stuff and bake: Fill the eggplant shells generously with the prepared mixture. Drizzle with olive oil and return to the preheated oven at 180°C (356°F) for 15-20 minutes until the surface is golden brown.
- Serve: Remove from oven and serve immediately while hot.
Recipe Information
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Nutrition (per serving):
Calories: 245 | Protein: 12g | Carbs: 18g | Fat: 15g | Fiber: 8g