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How to Make Mama Chiarello's Stuffed Eggplant - A Step-by-Step Guide

If you're a fan of Italian cuisine, then you're in for a treat with this recipe for Mama Chiarello's Stuffed Eggplant. This dish is a family favorite and has been passed down through generations, carrying with it the flavors and love of traditional Italian cooking.

Stuffed eggplant, also known as "melanzane ripiene" in Italian, is a classic dish that combines the rich and hearty flavors of eggplant with a savory filling of meats, cheeses, and herbs. The result is a satisfying and comf...

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Ingredients

  • 1 large eggplant
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon grey sea salt
  • ¼ teaspoon black pepper
  • ½ pound ground beef
  • 1 onion, diced small
  • 1 red bell pepper, diced small
  • 3 cloves garlic, finely chopped
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh basil leaves
  • 1 ¼ cups grated Pecorino Romano cheese
  • ½ cup Progresso® plain Panko crispy bread crumbs
  • 1 whole egg
  • 2 small tomatoes, chopped

Information

  • Prep Time: 30 mins
  • Additional Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
  • In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  • Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.

    • Nutrition

    548 cal.

    • Total Fat: 33g
    • Saturated Fat: 11g
    • Cholesterol: 120mg
    • Sodium: 1164mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 6g
    • Total Sugars: 9g
    • Protein: 28g
    • Vitamin C: 71mg
    • Calcium: 460mg
    • Iron: 5mg
    • Potassium: 747mg

    Categories

    Vegetarian recipes
    Dinner recipes
    Italian recipes
    Main recipes
    Comfort food recipes