Italian Stuffed Eggplant
I found this recipe on the internet and made some changes. It turned out really good!
I found this recipe on the internet and made some changes. It turned out really good!
- Carbohydrate 19.107349974359 g
- Cholesterol 105.8692555 mg
- Fat 33.3259192820513 g
- Fiber 9.80403482348224 g
- Protein 32.1836821177846 g
- Saturated Fat 15.0269835282733 g
- Serving Size 1 1 Serving (443g)
- Sodium 501.262644246667 mg
- Sugar 9.30331515087674 g
- Trans Fat 6.51300319251796 g
- Calories 498 calories
Step-by-step
- Boil eggplants in enough water to cover them, until they are soft.
- Slice each eggplant in half and remove the pub.
- Set aside with the eggplant shells.
- In a pan, cook the ground meat until brown.
- Add the onions, the bell peppers, and the eggplant pulp, and continue cooking until the vegetables are tender.
- Add the sauce, the tomato paste, the seasonings, and the Parmesan cheese, and cook another 5 minutes.
- Place the eggplant shells in baking pan.
- Fill each with the meat and eggplant mixture.
- Place eggplants in oven and cook 20 minutes or until they are bubly.
- Sprinkle the cheese on top of each eggplant and cook until melted.
- Let stand 5 minutes before serving.
Eggplant acts as the structural foundation for this robust preparation, behaving like an edible vessel that absorbs moisture and savory fats during baking. Mediterranean culinary traditions frequently utilized the nightshade family to stretch expensive meats and cheeses into larger portions, creating satisfying casseroles from modest components. Boiling the whole eggplants until soft softens their spongy internal cellular structure before scraping, making the flesh pliable enough to mix directly into the beef and tomato filling. Browning the ground beef thoroughly over medium heat develops essential Maillard compounds before the onions and bell peppers enter the skillet. Simmering the tomato paste, spaghetti sauce, seasonings, and Parmesan cheese together for precisely five minutes concentrates the acidity and melds the dry herbs into the protein base. Preserved tomato paste delivers concentrated umami and pectin that fresh summer tomatoes cannot match without hours of reduction, altering both the viscosity and sweetness of the final sauce. Transferring the filled shells into a baking environment set to melt the mozzarella creates bubbling pockets of dairy fats across the surface. Allowing the baked halves to rest for five minutes permits the internal moisture to redistribute evenly through the meat and vegetable matrix, preventing the portions from collapsing when transferred to plates.
