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Classic Italian Stuffed Eggplant (Melanzane Ripiene)

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(Recipe ID: 477)

Serves 6

Preparation time: 30 minutes; Cook time: 80 minutes

Source: Vito De Carolis

Old world model for all other variations.


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  • 3 Large eggplants
  • 1 cup Onion, chopped
  • 3 Large cloves of garlic, minced
  • 3/4 cup Extra Virgin Olive Oil *
  • 1 pound Ground beef
  • 1/2 pound Pork sausage
  • 12 tablespoons Tomato sauce pulped
  • 3/4 cup Dry red wine
  • 2 tablespoons Parsley, chopped
  • 1 teaspoon Fine sea salt *
  • 1/2 teaspoon Ground cinnamon *
  • 1/2 teaspoon Fresh ground nutmeg *
  • 1 teaspoon Black peppercorn; freshly ground *
  • 6 tablespoons Parmesan cheese; freshly grated
  • 3 Large eggs, lightly beaten
  • 1 cup Cheddar cheese, grated


  1. Preheat oven to 350 degrees. 
  2. Simmer whole eggplants in a large kettle of water, covered, for 10 minutes; drain.
  3. Cut in half lengthwise and remove the pulp, leaving a shell one-half inch thick.
  4. Chop pulp into one-fourth inch pieces. 
  5. In a frying pan over medium heat, cook onion and chopped pulp in the Extra Virgin Olive Oil, for 5 minutes; stirring constantly.
  6. Remove from frying pan and set aside.
  7. In the same frying pan break up sausage, add ground beef and minced garlic, and cook over medium heat until browned.
  8. Add parsley and red wine; simmer 10 minutes.
  9. Set aside.
  10. Combine in a bowl, beaten eggs, cheddar cheese, salt, black peppercorn, cinnamon, and nutmeg.
  11. Stir eggplant and the egg mixture; mix well and add meat; combine well.
  12. Fill eggplants shell with mixture, put 2 tablespoons of tomato sauce over the top of each shell.
  13. Sprinkle 1 tablespoon of Parmesan cheese over the tomato sauce for each shell.
  14. Put stuffed eggplants into well greased baking pan and bake for 45 minutes; serve warm.


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