Pomodora Ripieni -- Stuffed Tomato – a delicious recipe with tomatoes, eggplant, breadcrumbs, parsley, olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the top from each tomato and reserve.
2
Scoop the pulp and seeds into a bowl.
3
Cut up the top and add to the pulp.
4
Peel and then dice the eggplant in a small dice, add to the tomato pulp and tops.
5
Prepare a baking sheet only large enough to hold the tomatoes closely together, by oiling the baking sheet with a thin layer of olive oil.
6
Add all the remaining ingredients to the eggplant tomato mixture.
7
Mix very well.
8
Stuff each of the tomatoes to slightly overflowing, mounding the stuffing.
9
Place the tomatoes on the baking sheet.
10
Drizzle olive oil over the tops of the stuffed tomatoes.
11
Bake, uncovered, at 375F for about 45 minutes or until fork tender and slightly browned.
12
Serve hot, with a sprinkle of grated romano cheese.
1396
kcal
Calories
114
g
Fat
74
g
Carbs
21
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 7 ingredients. The key ingredients include: 6 lg. tomatoes, 1 md. eggplant, 4 cups unseasoned breadcrumbs, 4 tbsp. chopped parsley, and more.
Yes, Pomodora Ripieni -- Stuffed Tomato 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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