Stuffed Eggplants Parma Style

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 573, total fat 39 G., saturated fats 13 G., proteins 25 G., carbohydrates 36 G., fiber 14 G., cholesterol 53 mg, sodium 1338 mg, sugar 14 G.

All the flavors of the popular Parma eggplant are combined in these charming little boats, which will be a delight for any holiday table. Instead of deep-frying the eggplant, bake it in the oven, and a breadcrumb topping will provide the same crispiness without the oil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium eggplants (about 900 g)
1/4 tbsp. + 2 tbsp. l. olive oil
1 medium onion, chopped
0.5 tsp red pepper flakes
2 cloves garlic, grated
1 tbsp tomato paste
1 can (800 g) of canned whole peeled tomatoes
1 teaspoon dried oregano
1/4 cup fresh basil leaves, chopped
1 tbsp. panko breadcrumbs
0.5 cup finely chopped fresh parsley
1 tbsp. freshly grated parmesan (about 110 g)
1 and 1/3 tbsp. grated mozzarella (about 170 gr.)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, Parmesan cheese, breadcrumbs, tomato sauce, oregano, basil

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Cut each eggplant in half lengthwise. Make slits in the flesh, leaving 1 cm from the edges, to create 1 cm cubes. Scoop out the eggplant cubes with a spoon, leaving boat-shaped pieces. Place the eggplant cubes on a rimmed baking sheet, breaking up any large pieces with your hands, and toss with 1 tablespoon of olive oil. Sprinkle with 0.5 teaspoon each of salt and black pepper and set aside.

Brush the inside of the eggplant boats with 1 teaspoon of olive oil and sprinkle with 0.5 teaspoon each of salt and black pepper. Place in a 22x32 cm baking dish. Bake the boats and eggplant cubes, rotating the pan halfway through, until tender, about 20 minutes for cubes and 30 minutes for boats.
Meanwhile, prepare the sauce.:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the red pepper flakes and garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until brick-red, about 2 minutes.
Break the tomatoes apart with your hands and add them to the pan along with their juices. Pour 1/4 cup of water into the tomato can and stir the liquid into the sauce. Add 0.5 teaspoon of dried oregano and basil. Sprinkle with 0.5 teaspoon each of salt and black pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Remove from heat.
In a medium bowl, combine the breadcrumbs, parsley, 1/2 cup Parmesan, and the remaining 1/2 teaspoon dried oregano. Season with 1/4 teaspoon salt and black pepper. Drizzle with the remaining 2 tablespoons olive oil and toss to combine. Set aside.
Preheat oven to grill mode.
Combine the eggplant cubes, 2 cups sauce, the remaining 1/2 cup Parmesan, 1 cup mozzarella, and 1/2 cup panko mixture in a large bowl. Spoon the filling into 4 boats and top with the remaining 1/3 cup mozzarella and breadcrumbs. Broil until golden brown, 2-3 minutes. Serve with the remaining sauce.