Aubergine Parmesan

Aubergine Parmesan is stuffed with the Parmigiano Reggiano® cheese filling we use in our Turkey Parmesan recipe. For this recipe, use small size eggplants and cut them lengthwise. Or use long, narrow Japanese eggplants, cut them in 3-inch lengths and hollow them out with an apple corer.

Aubergine Parmesan is easy to prepare and is very versatile. Serve it as a hearty and satisfying lunch or as a light dinner accompanied by a green salad. You can also serve it as an interesting side dish or as part of a large buffet. However you choose to serve Aubergine Parmesan, it’s sure to be a hit.
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Prep 30 minutes
Cook 1 hour
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Chef devparm

Aubergine Parmesan

Aubergine Parmesan is stuffed with the Parmigiano Reggiano® cheese filling we use in our Turkey Parmesan recipe. For this recipe, use small size eggplants and cut them lengthwise. Or use long, narrow Japanese eggplants, cut them in 3-inch lengths and hollow them out with an apple corer.

Aubergine Parmesan is easy to prepare and is very versatile. Serve it as a hearty and satisfying lunch or as a light dinner accompanied by a green salad. You can also serve it as an interesting side dish or as part of a large buffet. However you choose to serve Aubergine Parmesan, it’s sure to be a hit.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 30 minutes
Cook 1 hour
Print Recipe
people
Chef devparm
Ingredients (6 people)
1/8 tsp. Ginger (ground)
1/8 cup Cloves (ground)
1/4 cup Butter (melted and cooled)
2 Eggs
2 cups Parmigiano Reggiano (grated)
3 1/2 cups Breadcrumbs
1/4 tsp. Nutmeg (ground)
1/2 tsp. Salt
1/4 tsp. Pepper (white, ground)
1/3 cup Parsley (chopped)
8 Eggplants (small)
3 cups Tomatoe Sauce
1 cup Mozzarella (shredded)
Directions
  1. Preheat the oven to 375°F. To make the filling, mix the breadcrumbs and cheese with the broth. Add the eggs, butter, seasonings and parsley and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.
  2. Cut the crown of each eggplant, halve them lengthwise, and with a spoon, remove some of the inside of each one. Fill each eggplant with 3 tablespoons of the filling.
  3. Spread about an inch of tomato sauce in a casserole. Nestle the eggplants in the sauce. The sauce should not cover the eggplants. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with shredded Mozzarella and bake 15 minutes more until the eggplants are cooked, the filling is golden and the sauce has reduced.
Ingredients (6 people)
1/8 tsp. Ginger (ground)
1/8 cup Cloves (ground)
1/4 cup Butter (melted and cooled)
2 Eggs
2 cups Parmigiano Reggiano (grated)
3 1/2 cups Breadcrumbs
1/4 tsp. Nutmeg (ground)
1/2 tsp. Salt
1/4 tsp. Pepper (white, ground)
1/3 cup Parsley (chopped)
8 Eggplants (small)
3 cups Tomatoe Sauce
1 cup Mozzarella (shredded)
Directions
  1. Preheat the oven to 375°F. To make the filling, mix the breadcrumbs and cheese with the broth. Add the eggs, butter, seasonings and parsley and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.
  2. Cut the crown of each eggplant, halve them lengthwise, and with a spoon, remove some of the inside of each one. Fill each eggplant with 3 tablespoons of the filling.
  3. Spread about an inch of tomato sauce in a casserole. Nestle the eggplants in the sauce. The sauce should not cover the eggplants. Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with shredded Mozzarella and bake 15 minutes more until the eggplants are cooked, the filling is golden and the sauce has reduced.