Friday, May 24 2024

Stuffed eggplant, a great way to use leftover bread by turning it into a great main course. In our house, better known as *a barchetta*  (boat-shaped).

When we were kids, in fact, we called them that: because of the shape, of course.

And we loved them, all of us, even though I only ate the filling back then.

We filled them in different ways: even with ground meat, or with tuna and anchovies.

This is my recipe and I hope you like it!!!





  • 4 medium eggplants
  • 10.5 oz ground meat (beef or pork)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 14 oz canned diced tomatoes
  • 1 cup grated cheese (pecorino or parmesan)
  • 1 egg
  • Fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil



Preheat the oven to 350°F.

Cut the eggplant in half lengthwise and scoop out the flesh, leaving about a quarter-inch thick.

Chop the eggplant flesh and set aside.

In a skillet, heat some olive oil and sauté the onion and garlic until golden brown.

Add the ground meat and cook until golden brown.
Season with salt and pepper.

Add the chopped eggplant and diced canned tomatoes.

Cook for about 10-15 minutes until the sauce has thickened slightly.

Adjust the seasoning with salt and pepper to your taste.

In a bowl, mix the cooked meat mixture with the grated cheese, lightly beaten egg and chopped parsley.

Fill the eggplant halves with the prepared mixture and arrange them in a lightly oiled baking dish.

Bake in a preheated oven for about 30 to 40 minutes, or until the eggplant is tender and the top is golden brown.

Serve the stuffed eggplants hot, garnished with a little chopped fresh parsley and, if you like, more grated cheese.

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