Melanzane Alla Siciliana Recipe
Stuffed Eggplant with Ricotta and Baked
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Ingredients
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Vegetables
Filling
Topping
Method
Preparation
- 1
Prepare the Eggplants
Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh. Chop the scooped-out flesh and set it aside.
- 2
Make the Filling
In a mixing bowl, combine ricotta cheese, chopped eggplant flesh, Parmesan cheese, basil, minced garlic, salt, and black pepper. Mix well until combined.
- 3
Stuff the Eggplants
Spoon the filling mixture into the hollowed-out eggplant halves, pressing it down gently to pack it in.
Baking
- 4
Prepare the Topping
In a small bowl, mix breadcrumbs, olive oil, and grated Parmesan cheese. Sprinkle this mixture evenly over the stuffed eggplants.
- 5
Bake the Eggplants
Place the stuffed eggplants in a baking dish and drizzle with olive oil. Bake in the preheated oven for 30-35 minutes or until the eggplants are tender and the topping is golden brown.
Serving
- 6
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Melanzane alla Siciliana!
