Melanzane Ripiene Con Capperi E Olive (Stuffed Eggplant With Capers And Olives) – a delicious recipe with eggplants, eggs, Parmesan cheese, capers, black olives, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
3
Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
4
Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
5
Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
6
Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.
231
kcal
Calories
13
g
Fat
13
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 small eggplants, halved lengthwise, 2 eggs, 1 cup grated Parmesan cheese, 2 tablespoons capers, and more.
Yes, Melanzane Ripiene Con Capperi E Olive (Stuffed Eggplant With Capers And Olives) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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