ITALIAN STUFFED EGGPLANTS (NO FRYING)

Stuffed eggplant is a dish you don’t want to miss, they don’t fry but are still tasty as well as healthy and super wholesome.

Everyone will go crazy for this recipe, as to make adults and children happy you don’t need to serve overly elaborate dishes, every now and then you surprise more with a nice touch of simplicity!

In fact, they are ideal for making vegetables more interesting.

So, there is no doubt that you will definitely rock with this dish.

What if by chance someone is on a diet?

Don’t worry, there are no particular problems, because the lightness of this dish does not go to the detriment of fitness.

Instead, the preparation will prove to be a real lifeline for those who are in denial in the kitchen.

Then, speed is definitely another plus point for these excellent eggplants, because it takes only a few minutes and they are ready to put on the table, without drama and without too much effort!

Why You’ll Love This Recipe

• Healthy and Delicious: A lighter alternative to fried eggplant dishes.
• Quick and Easy: Perfect for weeknight dinners with minimal effort.
• Versatile: Easily adaptable with your favorite vegetables or plant-based alternatives.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 4

Ingredients

For the Eggplants

• 2 eggplants
• 2 tbsp extra virgin olive oil (mixed with water)
• Oregano, to taste
• Garlic powder, to taste
• Salt and pepper, to taste

For the Filling

• 10 oz ground meat (veal recommended)
• 1 cup tomato sauce
• 2 diced bell peppers
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup water
• Salt and pepper, to taste

For Sprinkling

• 3/4 cup mozzarella cheese, grated
• 1/4 cup Parmigiano Reggiano cheese, grated
• Oregano, to taste

Step-by-Step Method

1. Prepare the Eggplant Slices

1. Preheat your oven to 350°F (175°C).
2. Peel the eggplants and slice them lengthwise into slices about 0.39 inches (1 cm) thick.
3. Arrange the slices on a baking sheet lined with parchment paper.
4. Brush both sides with a mixture of olive oil, water, salt, garlic powder, pepper, and oregano.
5. Bake for about 20 minutes or until softened.

2. Cook the Filling

1. In a nonstick pan, heat a drizzle of olive oil over medium heat.
2. Add the chopped onion and sauté until golden.
3. Add the diced peppers, garlic, ground meat, salt, and pepper. Stir to combine.
4. Pour in the tomato sauce and water. Cover with a lid and simmer for 10 minutes.

3. Assemble the Layers

1. On the same baking sheet, stack three slices of eggplant per serving.
2. Spoon the meat filling onto each slice and sprinkle with mozzarella cheese.
3. Repeat layering until all slices and filling are used.

4. Top and Bake

1. Finish with a layer of mozzarella, Parmigiano Reggiano, and a sprinkling of oregano on each stack.
2. Bake in the preheated oven for an additional 15 minutes or until the cheese is melted and golden.

Serving Suggestions

• Serve hot with a side salad or roasted vegetables for a complete meal.
• Pair with crusty Italian bread to soak up the flavorful juices.

Tips for Success

• Even Slices: Ensure the eggplant slices are evenly cut to cook uniformly.
• Customize the Filling: Add zucchini, mushrooms, or even lentils for a vegetarian option.
• Cheese Lovers: Add extra cheese for a gooey, indulgent topping.

Nutritional Information (Per Serving)

Buon Appetito!
Delight in the simplicity and wholesome flavors of Stuffed Eggplant, a dish that’s as nourishing as it is delicious. Perfect for sharing with family and friends, this recipe will become a go-to favorite!

Italian Stuffed Eggplants Recipe

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Servings 4

Ingredients

  

• 2 eggplants
• 2 tbsp of extra virgin olive oil and water
• oregano to taste
• garlic powder to taste
• salt and pepper to taste

FOR THE FILLING:

• 10 oz of ground meat veal it’s good
• 1 cup of tomato sauce
• 2 diced peppers
• 2 cloves of garlic
• 1 chopped onion
• 1/2 cup of water
• salt and pepper to taste

FOR SPRINKLING

• 3/4 cup of mozzarella cheese
• 1/4 cup of Parmigiano Reggiano cheese
• oregano to taste

Instructions

 

• First take the eggplants, peel them, cut them (lengthwise) into slices less than 1 centimeter (0.39 inches) thick and lay them in a drip pan lined with appropriate paper.
• Now brush them on both sides with a solution of evo oil and water flavored with salt, garlic powder, pepper and oregano, then bake them (a well-heated oven) for about 20 minutes at a temperature of 350°F.
• Meanwhile, add a drizzle of oil to a nonstick pan, insert the chopped onion, let it brown, add the diced peppers, add salt, pepper, chopped garlic cloves and ground meat.
• Mix properly with a spatula, incorporate the tomato sauce, mix, pour in the water, cover with a lid and cook for 10 minutes.
• Having done this, stuff three separate slices of eggplant (arranged on the drip pan one on top of the other ) with the minced meat filling and grated mozzarella, do the same with the other slices.
• Finally close the layers with grated mozzarella, the Parmigiano Reggiano cheese and a sprinkling of oregano.
• Finally put to bake inside the preheated oven for 15 minutes at a temperature of 350 F, when finished bring to the table.