Description
This Italian Stuffed Eggplant recipe features tender roasted eggplant halves filled with a rich mixture of thickened tomato sauce, fresh basil, and melted mozzarella cheese, seasoned with aromatic fennel seeds. Baked to golden perfection, this dish offers a comforting vegetarian meal with classic Italian flavors, perfect for a cozy dinner.
Ingredients
Units
Scale
Eggplant and Seasoning
- 2 medium-large eggplants (aubergine)
- 1/2 tablespoon fennel seeds
- 2-3 tablespoons olive oil
- Salt and pepper to taste
Tomato Sauce
- 14 oz (400g) canned chopped tomatoes (e.g., Cirio or Mutti)
- 1 clove garlic, finely chopped
- 1 tablespoon olive oil
- Pinch of salt and pepper
- Approximately 1 tablespoon water (to rinse the tomato can)
Filling
- 1.5 cups (200g/7oz) chopped fresh mozzarella
- 1 large handful fresh basil, torn or roughly chopped
Instructions
- Preheat the Oven: Set your oven to 350°F (200°C) to prepare for baking the eggplants.
- Prepare the Eggplants: Wash, dry, and cut the eggplants lengthwise into four halves. Score the flesh in a criss-cross pattern without piercing the skin to help them cook evenly.
- Season and Bake Eggplants: Place the eggplant halves skin-down on a shallow baking tray. Sprinkle with salt, pepper, fennel seeds, and drizzle with olive oil. Bake for 25-30 minutes until the flesh is soft.
- Make the Tomato Sauce: Heat 1 tablespoon olive oil in a frying pan, add the chopped garlic and sauté briefly until fragrant but not browned. Add the chopped tomatoes and rinse the can with about 1 tablespoon of water, adding it to the pan. Season with salt and pepper and simmer gently for 15 minutes until thickened but not watery.
- Prepare the Filling: Remove the baked eggplants from the oven and let cool until safe to handle. Scoop out the softened flesh into a bowl. Combine with the thickened tomato sauce, torn basil leaves, and chopped mozzarella, mixing until well combined.
- Fill the Eggplants: Spoon the filling back into the eggplant shells, and sprinkle additional fennel seeds on top.
- Bake Again: Place the filled eggplants on the baking tray and bake for another 25 minutes until the cheese melts and the top turns slightly golden.
Notes
- Ensure the tomato sauce is thickened well to prevent excess liquid in the filling.
- For a spicy kick, add red pepper flakes to the tomato sauce while simmering.
- To intensify the cheese flavor, substitute half of the mozzarella with fontina, taleggio, or gorgonzola cheese.
- To add meat, brown Italian sausage before adding tomatoes or mix cubed mortadella or prosciutto into the filling.
- Store cooked stuffed eggplants in the refrigerator for 2-3 days. Reheat covered at 350°F (200°C) for 15-20 minutes to prevent cheese burning.
- Freeze leftovers in suitable containers for up to 1 month.
