Melanzane Ripiene

Cook Time 1 hour 15 minutes

Serves 5

Ingredients

5 small eggplants (the smaller the better)

1 onion 

2 cloves of garlic (optional)

500g pork and veal mince

Pinch of salt

Basil 

2 tbsp parsley 

1 cup of fresh breadcrumbs 

2 eggs 

Passata, for the sauce

1.5 cups of Parmesan/pecorino, or both combined cheese

*Vegetarian version: omit meat and add more breadcrumbs

Method

First, cut the eggplants in half and score the white inside. Boil the eggplants until the centre is just soft. Drain and allow to cool. 

In a fry pan, add the onion and fry it in olive oil. Add garlic and the eggplant's scooped-out insides. Cook until fully cooked through, with a mushy consistency. Add salt. Set aside to cool. 

Add chopped basil, parsley, breadcrumbs and eggs to the mince. Once cooled, add the mince to the eggplant mixture and mix well. Season with salt.

With damp hands (to prevent the mixture from sticking), fill the scooped-out eggplant with the meat mixture. Place the eggplant in an oiled tray. 

Add a little plain sauce (passata, onion, basil, and salt) to each eggplant, then sprinkle with Parmesan cheese. You can even add mozzarella. 

Bake at 180°C until cooked. Takes about 30 minutes.

They taste amazing cold the next day. Or freeze it and heat it in the microwave.