Neapolitan Stuffed Eggplant

6 steps

Updated at: Wed, 03 Jan 2024 15:25:52 GMT

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Ingredients

4 servings

4 x 0.5 lbeggplants

6 TabOlive oil

1 Tabbasil leaves

torn

1can petite diced tomatoes

½ cupblack Gaeta Olives

or Kalamata, sliced

¼ cupcapers

1 cupbread crumbs

0.5 lbMozzarella cheese

thinly sliced

½ cupgrated parmesan cheese

Instructions

Step 1

Simmer eggplants in water for 5 minutes.

Step 2

Cut lengthwise and scoop out the flesh, taking care not to damage the skin. Leave about 1/8 inch thick shell.

Step 3

Chop the pulp coarsely. Heat the olive oil in a large frying pan and cook the garlic and herbs for 2 minutes. Add the eggplant pulp.

Step 4

Cover and cook on low for about 10 minutes, stirring from time to time. Add the tomatoes, olives and capers and continue to cook, uncovered for 5 more minutes.

Step 5

Remove from heat. Add breadcrumbs, salt and pepper and stir thoroughly. Fill the eggplant shells with this mixture. Top with mozzarella slices and sprinkle with grated parmesan.

Step 6

Bake at 350F for 30 minutes.