Stuffed Eggplant Recipe with Capers and Olives: Melanzane Ripiene

Name: Stuffed Eggplant Recipe with Capers and Olives: Melanzane Ripiene
Total time: 1 hr 15 mins
Ingredients: 9 small eggplants, halved lengthwise; 2 eggs; 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

Discover this authentic stuffed eggplant recipe, a beloved dish from Puglia and Southern Italy. Perfect for summer, this recipe uses small, seedless eggplants and a vibrant filling of olives and capers that beautifully complements the eggplant flavor. Prepare ahead for an even more delicious experience!

Total time1 hr 15 mins
Prep time25 mins
Cook time45 mins
Yield4 servings, 4

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Servings

Ingredients

9 small eggplants, halved lengthwise
2 eggs eggs
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 your oven to 350°F (175°C).
Place the eggplant halves in a baking pan, cut-side up. Cover the pan tightly with aluminum foil.
Bake in the preheated oven until the eggplants are tender, approximately 20 minutes. Let them cool for 5 to 10 minutes until they are easy to handle. Increase the oven temperature to 400°F (200°C).
Carefully scoop the pulp from the eggplants using a spoon, being sure to leave the skins intact. Coarsely chop the pulp and transfer it to a mixing bowl. Combine the pulp with eggs, Parmesan cheese, capers, and olives. Stir in 2 tablespoons of tomato sauce, parsley, salt, and pepper. Generously stuff the eggplant skins with this flavorful mixture.
Spread half of the remaining tomato sauce evenly across the bottom of a baking dish. Arrange the stuffed eggplants on top of the sauce. Spoon the remaining tomato sauce over each of the stuffed eggplants.
Bake in the preheated oven until the topping achieves a golden brown color and the tomato sauce is bubbly, about 25 to 30 minutes.

Nutrition

Calories: 371 kcal
Fat Content: 11 g
Fiber Content: 30 g
Sugar Content: 27 g
Sodium Content: 1757 mg
Protein Content: 22 g
Cholesterol Content: 111 mg
Carbohydrate Content: 58 g
Saturated Fat Content: 5 g
Unsaturated Fat Content: 0 g