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Stuffed Eggplant with Capers and Olives

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner Italian
Stuffed Eggplant with Capers and Olives
Ingredients
  • 9 small eggplants, halved lengthwise
  • 2 eggs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons capers
  • 2 tablespoons pitted and sliced black olives
  • 2 (16 ounce) cans tomato sauce, divided
  • 1 bunch fresh parsley, chopped
  • salt and ground black pepper to taste
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Place the cut eggplant halves, cut-side up, in a baking dish and cover them with aluminum foil.
3
Allow the eggplant halves to cook in the preheated oven until they become tender and soft, approximately 20 minutes.
4
After the eggplant halves have cooled slightly, allowing them to be easily manipulated, increase the oven temperature to a high heat of 400 degrees Fahrenheit (200 degrees Celsius).
5
Scoop out the soft, pulpy center of each eggplant using a spoon, leaving the outer skin intact.
6
Chop the scooped-out pulp into coarse pieces and transfer them to a bowl.
7
Mix in beaten eggs, grated Parmesan cheese, chopped capers, and pitted olives.
8
Add 2 tablespoons of tomato sauce to the mixture, along with chopped parsley, salt, and pepper.
9
Stuff each eggplant skin with the prepared mixture.
10
Place half of the remaining tomato sauce at the bottom of a baking dish, followed by the stuffed eggplant halves.
11
Spoon the remaining tomato sauce over each stuffed eggplant, covering them completely.
12
Allow the eggplants to cook in the preheated oven until the top is golden brown and the tomato sauce is bubbly, taking around 25 to 30 minutes.