Directions:
STEP 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.
STEP 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.
STEP 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.
STARTER
Eggplant Parmigiano Reggiano
-
30m
PREP
-
1hr
COOK
-
250
Calories
Eggplant Parmigiano Reggiano is stuffed with the Parmigiano Reggiano cheese filling we use in our Turkey Parmigiano Reggiano 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.
Eggplant Parmigiano Reggiano 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 Eggplant Parmigiano Reggiano, it’s sure to be a hit.
Ingredients:
1/8 tsp. Ginger (ground)
1/8 cup Cloves (ground)
1/4 cup Butter (melted and cooled)
2 Eggs
1 cup Parmigiano Reggiano Broth
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)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
STARTER
Eggplant Parmigiano Reggiano
-
30minutes
PREP
-
1hr
COOK
-
devparm
Chef
Eggplant Parmigiano Reggiano is stuffed with the Parmigiano Reggiano cheese filling we use in our Turkey Parmigiano Reggiano 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.
Eggplant Parmigiano Reggiano 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 Eggplant Parmigiano Reggiano, it’s sure to be a hit.
Directions:
STEP 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.
STEP 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.
STEP 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:
1/8 tsp. Ginger (ground)
1/8 cup Cloves (ground)
1/4 cup Butter (melted and cooled)
2 Eggs
1 cup Parmigiano Reggiano Broth
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)
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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