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

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 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.

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.