Melenzane Farcite Recipe
baked eggplant slices stuffed with ricotta cheese, marinara sauce, & mozzarella
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Ingredients
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Stuffed Eggplant Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplants
Preheat the oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out some of the flesh to create a small cavity for the filling. Brush the cut sides with olive oil and sprinkle with salt and black pepper. Place them cut-side down on a baking sheet and bake for about 20 minutes until they start to soften.
- 2
Make the Filling
In a bowl, combine the ricotta cheese, minced garlic, half of the mozzarella cheese, half of the Parmesan cheese, and chopped fresh basil. Mix well and season with salt and pepper to taste.
- 3
Stuff the Eggplants
Remove the eggplants from the oven, turn them cut-side up, and fill each half with the ricotta mixture. Top with marinara sauce and sprinkle the remaining mozzarella and Parmesan cheese on top.
- 4
Bake
Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly. Let them cool slightly before serving.
