Stuffed eggplants are Italian comfort food at its best. Rustic, flavourful, and wholesome, they shine in summer when eggplants are in season.
First, each eggplant is halved lengthwise, and the flesh is carefully scooped out. Then, that very same flesh becomes part of the delicious filling, adding even more depth of flavour. If you want to stock up for colder months, they freeze beautifully—just pop them in the freezer for up to six months.
Across Italy, from north to south, you’ll find many variations. Every family has its own twist: some use anchovies, others sausage or eggs. Some fry the eggplants first; others bake them straight. In our version, we add tuna to the filling for a rich, savoury touch.
However you make them, Melanzane Ripiene always feel like a dish passed down through generations—a little Sunday tradition you can enjoy any day.
Servings: 4
Ingredients:
- 4 medium-sized eggplants
- 1 lbs (500 g) minced pork
- 2 eggs
- 5 oz (100 g) grated Grana Padano cheese
- 3 oz (150 g) provola cheese (or any similar melting cheese e.g. mozzarella, scamorza or fontina)
- 3 oz (150 g) tuna
- 5 oz (100 g) stale bread
- 2 tbsp (30 ml) extra-virgin olive oil
- 5 oz (500 g) tomato passata
- Salt and black pepper, to taste
Step-by-Step Instructions:
- Prepare the eggplants
Slice 4 medium-sized eggplants in half lengthwise. Carefully scoop out the flesh, leaving a ½-inch border to create “boats.” Boil the scooped-out eggplant flesh and the halved eggplants briefly until slightly softened. Drain well and let cool. - Prepare the stale bread and provola
Cut 3.5 oz (100 g) stale bread into small cubes. Cut 5.3 oz (150 g) provola cheese into small cubes. Soak the bread cubes in a little water or milk until softened, then squeeze out excess liquid. - Prepare the filling
In a bowl, combine 1.1 lbs (500 g) minced pork, 2 eggs, 3.5 oz (100 g) grated Grana Padano cheese, 5.3 oz (150 g) tuna, the softened stale bread, and the cubed provola cheese. Season with salt and black pepper to taste. Mix until well combined. - Stuff the eggplants
Spoon the filling into each eggplant half and press gently to compact. Arrange the stuffed eggplants in a baking dish. - Add tomato passata
Pour 17.5 oz (500 g) tomato passata around the eggplants in the baking dish. Drizzle a little extra-virgin olive oil on top. - Bake
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the tops are golden and the filling is cooked through. - Serve
Let the eggplants cool slightly before serving.
Buon appetito!
Nutritional Information (per serving):
Calories: 525 kcal | Carbohydrates: 28 g | Protein: 32 g | Fat: 30 g | Saturated Fat: 10 g | Fibre: 7 g | Sugar: 10 g | Sodium: 750 mg | Cholesterol: 125 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Melanzane ripiene (stuffed eggplants)
Ingredients
- 4 medium-sized eggplants
- 1.1 lbs (500 g) minced pork
- 2 eggs
- 3.5 oz (100 g) grated Grana Padano cheese
- 5.3 oz (150 g) provola cheese (or any similar melting cheese e.g. mozzarella, scamorza or fontina)
- 5.3 oz (150 g) tuna
- 3.5 oz (100 g) stale bread
- 2 tbsp (30 ml) extra-virgin olive oil
- 17.5 oz (500 g) tomato passata
- Salt and black pepper, to taste
Instructions
- Prepare the eggplantsSlice 4 medium-sized eggplants in half lengthwise. Carefully scoop out the flesh, leaving a ½-inch border to create “boats.” Boil the scooped-out eggplant flesh and the halved eggplants briefly until slightly softened. Drain well and let cool.
- Prepare the stale bread and provolaCut 3.5 oz (100 g) stale bread into small cubes. Cut 5.3 oz (150 g) provola cheese into small cubes. Soak the bread cubes in a little water or milk until softened, then squeeze out excess liquid.
- Prepare the fillingIn a bowl, combine 1.1 lbs (500 g) minced pork, 2 eggs, 3.5 oz (100 g) grated Grana Padano cheese, 5.3 oz (150 g) tuna, the softened stale bread, and the cubed provola cheese. Season with salt and black pepper to taste. Mix until well combined.
- Stuff the eggplantsSpoon the filling into each eggplant half and press gently to compact. Arrange the stuffed eggplants in a baking dish.
- Add tomato passataPour 17.5 oz (500 g) tomato passata around the eggplants in the baking dish. Drizzle a little extra-virgin olive oil on top.
- BakeCover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the tops are golden and the filling is cooked through.
- ServeLet the eggplants cool slightly before serving.
