Ingredients
4 medium eggplants
For the Eggplant Stuffing
Pulp from the eggplants
2 cups Italian bread, crust removed, diced
2 eggs, beaten
3/4 pound ground veal [about 1 1/2 cups], sauted
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tomato, diced
1 green onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, chopped
1 teaspoon salt
1/2 teaspoon pepper
For Frying Minced Veal, Green Onion, and Eggplant Pulp
1 tablespoon olive oil
For the Tomato Sauce
1 tablespoon olive oil
about 10 fresh ripe large tomatoes
2 garlic cloves, chopped
1 tablespoon fresh basil, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/3 teaspoon pepper
For Topping
Extra fresh parsley, finely chopped (about 1/4 cup)
Extra grated Parmesan cheese (about 1/2 cup)
Extra shredded mozzarella cheese (about 1 cup)
Directions
For the tomato sauce
1. Cut the tomatoes into very small pieces (Peel and remove seeds if desired).
2. Saute the garlic in the olive oil until golden.
3. Add diced tomatoes, herbs and spices.
4. In a deep pan cook for about 5 minutes (before adding the stuffed eggplants).
Preparing the Eggplants
1. Cut the tops of the eggplants.
2. Cut the eggplants in half lengthwise.
3. Scoop out the pulp from the eggplants.
4. Chop up the eggplant pulp.
5. Saute the garlic and green onion in the olive oil.
6. Add the ground veal and saute until nicely browned (about 5 minutes).
7. Add the eggplant pulp to the sauted veal and cook for about another 4 minutes. Cool.
8. In a large bowl mix the fried eggplant pulp with the sauted ground veal, green onion, diced Italian bread (crust removed), grated Parmesan cheese, shredded mozzarella cheese, beaten eggs, diced tomato pieces, herbs and spices.
9. Fill the eggplant shells with the mixture.
Baking the Stuffed Eggplants
1. Place the stuffed eggplants in an oven-proof pan with the tomato sauce.
2. Bake at 350 F degrees uncovered for about 25 minutes.
3. Dot with extra shredded mozzarella cheese and a touch of Parmesan grated cheese, and broil uncovered for another 3 minutes or until the mozzarella cheese is golden.
Serving the Stuffed Eggplants
1. Place in individual bowls.
2. Serve with mixed salad.
Notes
Prior to World War II few people living in the Italian countryside would make a stuffing with ground veal and two different kinds of cheeses (Far too expensive!). Certainly, mozzarella wouldn't have been used. Mozzarella was considered a delicacy, and generally only used for weddings and other special events. However, in North America, Italians embellished their original recipes, using whatever ingredients they fancied. Here is my take on the well-known dish. Photo: by the contributor. |
