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Italian Melanzane Ripiene
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 1/2 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch shell. Chop the scooped-out flesh and set aside.
- Brush the eggplant shells with 1/4 cup of olive oil and place them on a baking sheet. Bake for 15 minutes, then remove from the oven and set aside.
- In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the chopped eggplant flesh and cook for an additional 5 minutes.
- Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, parsley, oregano, salt, and pepper.
- Spoon the mixture into the eggplant shells and top with marinara sauce and mozzarella cheese.
- Bake for 30-35 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving. Enjoy!
Italian Melanzane Ripiene, or stuffed eggplant, has a rich history dating back to ancient Roman times. This traditional dish is a staple of Italian cuisine, particularly in the southern regions of Campania, Sicily, and Calabria. The recipe has been passed down through generations, with each family adding their own unique twist. Renowned chefs like Gennaro Contaldo and Lidia Bastianich have popularized their versions of Melanzane Ripiene, showcasing the dish's versatility and flavors. The key to a perfect Melanzane Ripiene lies in the filling, typically made with a combination of breadcrumbs, cheese, herbs, and sometimes ground meat. Today, the best versions of this dish can be found in authentic Italian trattorias and family-owned restaurants throughout Italy. For a vegetarian alternative, some chefs also stuff the eggplant with a mix of ricotta, spinach, and pine nuts, creating a delightful variation of this classic dish.
90 min
4
320 calories
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