Vegetarian stuffed eggplants: They are appetizing and easy to prepare, making a wholesome second meal that’s rich in fiber and health-promoting properties.
Ingredients:
- 135 g (1 1/2 cups) breadcrumbs
- 50 g (1/2 cup) grated Parmesan cheese
- 160 ml (2/3 cup) milk
- A handful of chopped parsley (optional)
- 2 g (1/2 teaspoon) fine salt
- 1 egg
- 10 g (2 tablespoons) pine nuts
- 100 g (1/2 cup) ricotta cheese
- Breadcrumbs (optional)
- 60 g (2 oz) provola cheese (sliced)
- 2 round eggplants
How to prepare vegetarian stuffed eggplants:
Preparing the eggplants:
- Wash the eggplants and cut them into slices about 1 cm thick.
- Line a baking sheet with parchment paper or a silicone baking mat and spread the eggplant slices on it.
- Lightly brush both sides of the eggplant slices with oil.
- Bake in a preheated oven at 350°F (180°C) fan for about 30-35 minutes, until soft.
- Remove from the oven and set aside.
Preparing the filling:
- Soak the breadcrumbs in milk in a bowl.
- In a separate bowl, mix the egg, salt, squeezed breadcrumbs, pine nuts, chopped parsley, and grated Parmesan.
- Knead everything into a soft but firm dough.
Stuffing the eggplants:
- Take the eggplant slices and spread a layer of the filling on each slice.
- Add some ricotta and a slice of provola cheese.
- Sprinkle everything with breadcrumbs and grated Parmesan.
- Drizzle some olive oil over the top.
Baking and serving:
- Preheat the oven to 350°F (180°C) fan.
- Bake the stuffed eggplants for about 20 minutes, until golden brown.
- Remove from the oven and serve warm.
Tip:
If you have leftover filling:
- Add some ricotta and small cubes of provola cheese.
- Form small meatballs, coat them in breadcrumbs, and bake them in the oven.
Enjoy cooking and eating!
