Baked stuffed eggplants with a crispy crust
4 servings
35 minutes
Baked stuffed eggplants with a crispy crust are a true gastronomic masterpiece of Italian cuisine. This recipe is rooted in Mediterranean culinary traditions where simple ingredients are transformed into exquisite dishes. Eggplants, soft and fragrant after baking, are filled with juicy tomatoes, tangy pecorino cheese, and fresh garlic with parsley. The crispy topping of breadcrumbs, parmesan, and oregano adds an appetizing texture and rich flavor to the dish. The aroma of baked spices and cheese creates a cozy Italian dinner atmosphere. This dish is perfect as a standalone treat or as a side for meat and fish, and it also suits a light dinner or festive table beautifully. Each serving offers a combination of tenderness, juiciness, and appetizing crunch that captivates from the first bite.
1
Preheat the oven to 185 degrees.
2
Wash the eggplants and cut them in half lengthwise. On each half, make 6 deep cuts across the flesh without damaging the skin.
- Eggplants: 2 pieces
3
Cut the tomatoes into thin slices. Cut the cheese into thin strips.
- Plum tomatoes: 2 pieces
- Pecorino cheese: 100 g
4
Alternately stuff the slits with pieces of tomatoes, cheese, and minced garlic with parsley. Season with salt and pepper, and drizzle with olive oil. Bake for about 30 minutes until the eggplants are soft.
- Garlic: 2 cloves
- Chopped parsley: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 4 tablespoons
5
In a bowl, mix breadcrumbs, parmesan, oregano, and olive oil. Season with salt and pepper, and spread on top of the eggplants. Bake for a while longer until golden brown.
- Crushed breadcrumbs: 0.8 glass
- Grated Parmesan cheese: 30 g
- Dried oregano: 0.5 teaspoon
- Olive oil: 4 tablespoons