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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.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 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
Instructions
- Preheat oven to 350 degrees.
- Simmer whole eggplants in a large kettle of water, covered, for 10 minutes; drain.
- Cut in half lengthwise and remove the pulp, leaving a shell one-half inch thick.
- Chop pulp into one-fourth inch pieces.
- In a frying pan over medium heat, cook onion and chopped pulp in the Extra Virgin Olive Oil, for 5 minutes; stirring constantly.
- Remove from frying pan and set aside.
- In the same frying pan break up sausage, add ground beef and minced garlic, and cook over medium heat until browned.
- Add parsley and red wine; simmer 10 minutes.
- Set aside.
- Combine in a bowl, beaten eggs, cheddar cheese, salt, black peppercorn, cinnamon, and nutmeg.
- Stir eggplant and the egg mixture; mix well and add meat; combine well.
- Fill eggplants shell with mixture, put 2 tablespoons of tomato sauce over the top of each shell.
- Sprinkle 1 tablespoon of Parmesan cheese over the tomato sauce for each shell.
- Put stuffed eggplants into well greased baking pan and bake for 45 minutes; serve warm.
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