Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)

Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)

Eggplants stuffed with Parmesan cheese, parsley, olives, and capers are baked in tomato sauce in this Italian dish from the Puglia region.

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
371 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
Step 3
Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
Step 4
Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
Step 5
Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
Step 6
Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

Ingredients

  • 2 eggs
  • salt and ground black pepper to taste
  • 1 cup grated Parmesan cheese
  • 2 tablespoons capers
  • 1 bunch fresh parsley, chopped
  • 9 small eggplants, halved lengthwise
  • 2 tablespoons pitted and sliced black olives
  • 2 (16 ounce) cans tomato sauce, divided

Categories

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