Ingredients

For the Eggplants & Filling:

• 5 large eggplants (preferably white or black globe variety)
• 2 tbsp salt (for sweating eggplants)
• 3 cups (700 ml) peanut oil (for frying)
• 2 eggs
• 3 tbsp grated Parmigiano Reggiano
• 1 cup (100 g) mozzarella, diced
• 1 cup (100 g) cooked ham or mortadella, diced
• 1 1/2 cups (150 g) Arborio or Carnaroli rice

For the Meat Sauce:

• 7 oz (200 g) mixed ground meat (preferably pork)
• 1 tbsp extra virgin olive oil
• 1/2 cup dry white wine
• 1 shallot, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• Salt to taste

For the Tomato Sauce:

• 3 cups (700 ml) tomato purée
• 1/4 cup grated Parmigiano Reggiano (for topping)

🍳 Method: Step-by-Step

1. Prepare the Eggplants:
   • Peel and halve the eggplants. Using a small knife, scoop out the center flesh, leaving a shell about 1/2 inch thick. Dice the removed pulp.
   • Sprinkle eggplant shells with salt and set aside for 20 minutes to draw out bitterness. Pat dry.
   • Heat peanut oil in a deep pan. Fry eggplant shells until golden and soft. Drain on paper towels. Fry the diced pulp until golden and set aside.
2. Make the White Meat Sauce:
   • In a pan, heat 1 tbsp olive oil. Add chopped shallot, carrot, and celery. Sauté until soft.
   • Add ground meat. Brown thoroughly, then deglaze with white wine. Let cook on low for 15 minutes. Season with salt.
3. Cook the Rice:
   • Bring salted water to a boil. Cook rice according to package instructions. Drain and let cool slightly.
4. Make the Filling:
   • In a large bowl, combine the fried eggplant pulp, diced mozzarella, chopped ham, eggs, cheese, cooked rice, and meat sauce. Mix well by hand until everything is evenly incorporated.
5. Stuff the Eggplants:
   • Take each fried shell and fill generously with the prepared stuffing, pressing to compact.
6. Bake:
   • Preheat oven to 350°F (180°C).
   • In a baking dish, spread a few tablespoons of tomato purée on the bottom.
   • Place stuffed eggplants snugly in the dish. Cover with remaining tomato purée and sprinkle with grated Parmigiano.
   • Bake uncovered for 15–20 minutes until bubbling and heated through.