Calabrian Stuffed Eggplants
This is my parents' signature recipe and one of my favorite meals that they make. It's very delicious, easy to make, and a must try if you love eggplant like I do.
Makes 8 servings
- 4 large eggplants
- 2 to 3 pounds of meatball mixture (click on meatball for the recipe)
- Simple red sauce (click on simple red sauce for the recipe)
- Olive oil
Step 1: Cut eggplants in half lengthwise. Scoop out center pulp leaving 1/4 to 1/2 inch walls. Reserve center pulp.
Step 2: Boil pulp until soft about 10 to 15 minutes. Drain and puree cooked pulped in food processor.
Step 3: Add eggplant puree to the 4 pounds of meatball mixture. The meat mixture should be soft. If not soft, add water to soften the mixture. Mix well.
Step 4: Parboil the outer eggplant shells for 10 minutes.
Step 5: Stuff eggplant shells with meat mixture.
Step 6: Add olive oil to glass dish and arrange stuffed eggplants in baking dish.
Step 7: Bake at 350°F for at least 1 hour. Add 1/2 to 1 cup of simple red sauce to eggplants and bake for an additional 15 minutes.