BEST STUFFED EGGPLANTS BY NONNA

This flavorful recipe transforms humble eggplants into a hearty, savory dish filled with a delicious mixture of eggplant pulp, salami, scamorza cheese, and breadcrumbs.

Topped with a fresh tomato and friggitelli pepper sauce, this Italian classic is perfect as a main course or side dish.

Why Nonna Suggests This Recipe

1. Rustic and Flavorful: The combination of eggplant, cheese, and salami creates a rich, comforting dish.
2. Versatile: This recipe works as a standalone meal or an accompaniment to a larger Italian spread.
3. Perfect for Sharing: The vibrant presentation makes it a hit at family gatherings and dinner parties.
4. Seasonal Ingredients: Fresh tomatoes, peppers, and eggplants bring a burst of summer flavors.
5. Traditional Italian Charm: Nonna loves how this recipe captures the essence of Italian countryside cooking.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6

Ingredients

For the Sauce:

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 friggitelli peppers, chopped
• 20 cherry tomatoes, halved
• Salt, to taste
• Fresh basil leaves, for garnish

For the Eggplant Filling:

• 3 large eggplants
• 1 cup (100 g) breadcrumbs
• 3 tbsp grated Parmesan cheese
• 1 egg
• 2 oz (60 g) salami, chopped
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, minced
• Salt and black pepper, to taste
• ½ small scamorza cheese, chopped
• 2 ladles of prepared tomato sauce

For Assembly:

• Remaining tomato sauce
• ½ small scamorza cheese, chopped
• Grated Parmigiano Reggiano cheese, for sprinkling

Step-by-Step Method

1. Prepare the Sauce:

1. Heat olive oil in a skillet over medium heat.
2. Add the minced garlic and chopped friggitelli peppers. Sauté until fragrant, about 2–3 minutes.
3. Add the halved cherry tomatoes, salt, and fresh basil. Cook for 10 minutes, stirring occasionally. Set aside.

2. Prepare the Eggplants:

1. Slice each eggplant into quarters lengthwise. Make shallow cuts into the flesh to help it cook evenly.
2. Boil the eggplant pieces in salted water for 10 minutes until softened. Drain and let cool.
3. Scoop out the pulp, being careful to leave the skins intact to act as shells. Place the pulp in a large mixing bowl.

3. Make the Filling:

1. To the eggplant pulp, add breadcrumbs, grated Parmigiano, egg, chopped salami, parsley, garlic, salt, and pepper.
2. Mix well, then add two ladles of the prepared tomato sauce and half of the chopped scamorza cheese. Stir until combined.

4. Assemble the Stuffed Eggplants:

1. Preheat your oven to 220°C (425°F).
2. Line a baking sheet with parchment paper and place the empty eggplant shells on it.
3. Fill each shell generously with the prepared filling.
4. Top with the remaining tomato sauce, chopped scamorza, and a sprinkling of grated Parmesan.

5. Bake:

1. Bake in the preheated oven for 20 minutes, or until the filling is set and a golden crust has formed.
2. Let cool for a few minutes to allow the filling to firm up before serving.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Customize the Filling: Swap salami for prosciutto or pancetta, or add chopped olives for extra flavor.
2. Vegetarian Option: Omit the salami and add chopped sun-dried tomatoes or capers for a meat-free version.
3. Cheese Choices: Mozzarella or provolone can replace scamorza if unavailable.
4. Make Ahead: Prepare the eggplants and filling ahead of time; assemble and bake when ready to serve.
5. Serve with Sides: Pair with a fresh green salad or crusty bread for a complete meal.

Nonna's Stuffed Eggplants

This flavorful recipe transforms humble eggplants into a hearty, savory dish filled with a delicious mixture of eggplant pulp, salami, scamorza cheese, and breadcrumbs. Topped with a fresh tomato and friggitelli pepper sauce, this Italian classic is perfect as a main course or side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Notes

Ingredients

For the Sauce:

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 friggitelli peppers, chopped
• 20 cherry tomatoes, halved
• Salt, to taste
• Fresh basil leaves, for garnish

For the Eggplant Filling:

• 3 large eggplants
• 1 cup (100 g) breadcrumbs
• 3 tbsp grated Parmesan cheese
• 1 egg
• 2 oz (60 g) salami, chopped (preferably Lucanian salami)
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, minced
• Salt and black pepper, to taste
• ½ small scamorza cheese, chopped
• 2 ladles of prepared tomato sauce

For Assembly:

• Remaining tomato sauce
• ½ small scamorza cheese, chopped
• Grated Parmesan cheese, for sprinkling

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Step-by-Step Method

1. Prepare the Sauce:

1. Heat olive oil in a skillet over medium heat.
2. Add the minced garlic and chopped friggitelli peppers. Sauté until fragrant, about 2–3 minutes.
3. Add the halved cherry tomatoes, salt, and fresh basil. Cook for 10 minutes, stirring occasionally. Set aside.

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2. Prepare the Eggplants:

1. Slice each eggplant into quarters lengthwise. Make shallow cuts into the flesh to help it cook evenly.
2. Boil the eggplant pieces in salted water for 10 minutes until softened. Drain and let cool.
3. Scoop out the pulp, being careful to leave the skins intact to act as shells. Place the pulp in a large mixing bowl.

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3. Make the Filling:

1. To the eggplant pulp, add breadcrumbs, grated Parmesan, egg, chopped salami, parsley, garlic, salt, and pepper.
2. Mix well, then add two ladles of the prepared tomato sauce and half of the chopped scamorza cheese. Stir until combined.

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4. Assemble the Stuffed Eggplants:

1. Preheat your oven to 220°C (425°F).
2. Line a baking sheet with parchment paper and place the empty eggplant shells on it.
3. Fill each shell generously with the prepared filling.
4. Top with the remaining tomato sauce, chopped scamorza, and a sprinkling of grated Parmesan.

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5. Bake:

1. Bake in the preheated oven for 20 minutes, or until the filling is set and a golden crust has formed.
2. Let cool for a few minutes to allow the filling to firm up before serving.

Keyword stuffed eggplants,