Melanzane Ripiene Recipe

Melanzane Ripiene, also known as Stuffed Eggplant, is a classic Italian dish that features tender eggplant filled with a flavorful mixture of breadcrumbs, cheese, herbs, and spices. The eggplant is baked until golden and the filling becomes deliciously crispy. This dish is a perfect combination of textures and flavors, making it a satisfying and comforting meal. Serve it as a main course or as a side dish alongside a fresh salad or crusty bread.

4.2
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1hr 10minstotal
20minsPrep
50minsCook
1hr 10m.total
20m.Prep
50m.Cook
Melanzane Ripiene
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ingredients serve

Ingredients for Melanzane Ripiene Recipe

  • 1/2 Large Eggplants
  • 1/2 tablespoon Olive Oil
  • 1/4 Small Onion, Finely Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Breadcrumbs
  • 0.13 cup Grated Parmesan Cheese
  • 1/2 tablespoon Chopped Fresh Parsley
  • 1/4 tablespoon Chopped Fresh Basil
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • as required Additional Olive Oil For Drizzling
  • as required Fresh Basil Leaves For Garnish

Directions: Melanzane Ripiene Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
  • STEP 3.Chop the eggplant flesh and set aside.
  • STEP 4.In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
  • STEP 5.Add the chopped eggplant flesh, breadcrumbs, Parmesan cheese, parsley, basil, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
  • STEP 6.Fill the eggplant shells with the breadcrumb mixture and place them in a baking dish.
  • STEP 7.Drizzle the stuffed eggplants with olive oil and sprinkle with additional Parmesan cheese.
  • STEP 8.Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the filling is golden and crispy.
  • STEP 9.Remove from the oven and let cool for a few minutes before serving.
  • STEP 10.Garnish with fresh basil leaves and serve hot.

Cooking Tips

  • Choose eggplants that are firm and shiny with no blemishes.
  • To make the filling more moist, you can add a tablespoon of tomato sauce or diced tomatoes.
  • Feel free to customize the filling by adding other ingredients like chopped bell peppers or mushrooms.
  • Serve the stuffed eggplants with a side of marinara sauce for extra flavor.

Storage and Serving

  • Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • Serve the stuffed eggplants as a main course with a side of salad or crusty bread, or as a side dish alongside grilled meats or roasted vegetables.
Nutrition
value
426
calories per serving
23 g Fat12 g Protein43 g Carbs3 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    12g
  • Carbs
    43g
  • Fiber
    3g

MacroNutrients

  • Carbs
    43g
  • Protein
    12g
  • Fiber
    3g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    256mg
  • Iron
    2mg
  • Vitamin A
    39mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    197mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp