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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






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.


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