Saturday, July 13 2024

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!








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



  • 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



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




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.





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1 comment

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    Keep On blogging!

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