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This is a classic dish of cucina povera or peasant food. It makes the most out of ingredients like stale bread and eggplants when they are cheap and abundant in the summer. Like all rustic dishes it’s practice to get it right, but the efforts are worthwhile.
Cut the egg plants in half and boil them until they are soft.
When cool scoop out the flesh gently, leaving the skin as a vessel.
In a bowl mix the flesh with all the ingredients minus the tomato sauce, making sure that the mixture is properly seasoned and that it’s not too wet or too dry.
Adjust accordingly adding more breadcrumbs if it’s too wet and more egg is it’s too dry.
Pack the eggplant skins with the mixture, pressing it gently.
In a non-stick pan with just a film of oil fry the eggplants with the stuffed side facing down so that a nice crust is formed and the contents are sealed.
Remove from the pan very gently and place the eggplants in a baking dish with the fried side facing upwards.
Spread the tomato over the surface of each eggplant.
Sprinkle with parmesan.
Bake in a moderate oven for 15 minutes or more.
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