Dani’s stuffed melanzane (eggplant)

I have learned this is a recipe from my mom. She uses to make it during the summer and it definitely is one of my favorite dish! It is also very easy (like most of the things I cook) and pretty healthy too.

All you need is eggplants, mozzarella cheese, some tomatoes sauce, tuna and capers and you are ready to go!

Here are the instructions!

Ingredients (for 6 servings):

  • 3 big eggplants
  • 1 can of tuna (140 g)
  • 2 tbsp capers
  • 1 1/2 cup tomato sauce
  • 100 g mozzarella cheese (of previous day)
  • 3 tbsp olive oil
  • 1 egg
  • 1/4 cup grated Parmesan cheese

Wash the eggplant, divide each in half and scoop out the filling leaving the skin 3 mm thick. Cut into small pieces the filling. (Cover both skin and filling with salt and let rest for 30 min, this will take all the bitter taste out of your eggplant, then wash carefully).

Boil for a few minute the skin

In a skillet heat some oil and saute the eggplant filling.

Once soft add some salt, a few scoop of tomato sauce, tuna, capers, the egg and the mozzarella cheese cut into cubes.

Add some tomato sauce at the bottom of a pan. Fill each eggplant skin with the mixture and place it in the pan.

Cover with more tomato sauce and Parmesan cheese.

Bake at 180 C for about 30 min. Let cool down and serve.

One serving provides:

  • Calories: 275  (from fat 136)
  • Fat: 15 g
  • Carbohydrates: 19 g
  • Protein: 18.4 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.