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Melanzane ripiene (stuffed eggplants)

Servings: 4
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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 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.