Name: Calabrian-Style Stuffed Eggplants
Prep time: 60 min
Cook time: 60 min
Cuisine: Italian
Ingredients: 1 kg eggplants (purple variety); stale bread, as needed; 150 g cheese (Pecorino or Parmesan); parsley; 2 eggs; garlic; salt; extra-virgin olive oil

Preparation time1 Hour
Cooking time1 Hour
CuisineItalian
SeasonalitySpring, Summer

Ingredients

1 kg eggplants (purple variety)

stale bread, as needed

150 g cheese (Pecorino or Parmesan)

parsley

2 eggs

garlic

salt

extra-virgin olive oil

Tools

Frying pan

Bowl

Fork

Slotted spoon

Paper towels

Spoon

Steps

Wash the eggplants and cut them in half, removing the stems.
Boil them in plenty of lightly salted water. When tender, drain and leave them to cool.
Meanwhile, place the bread, parsley, chopped garlic, salt, Pecorino and eggs in a bowl.
Scoop out the eggplant flesh with a spoon and add it to the mixture, taking care to keep the eggplant shells intact.
Mix everything together with a spoon, then fill the eggplant shells, using your hands if needed.
Once ready, fry them in plenty of hot oil.

If you like, you can add small pieces of provola cheese and chopped Calabrian salami to the filling. The stuffed eggplants can be enjoyed fried or, after frying, arranged in a baking dish, topped with a sauce prepared in advance, and baked in the oven.

(Recipe by Antonietta Mazzeo)