Rosangela AtteMay 24, 20232 min readMelanzane Alla ScarponeWhen summer comes around I get so nostalgic for my Bella Napoli, that I have to do something to cheer myself up. So I made these eggplants that my Nonna used to make every summer.They are tender and packed with flavor! Let's make them!INGREDIENTS FOR 8 SERVINGS -4 mini eggplants-1/2 cup EVOO plus 2 Tbs-2 cups ripe cherry or grape tomatoes-1/2 cup Kalamata or Gaeta olives sliced-2 Tbsp capers-2 garlic cloves minced-1/4 cup parlsey minced-1/4 cup fresh basil leaves-1/2 cup bread crumbs-1/2 to 1 tsp of salt METHOD 1. Slice eggplants in half and remove the pulp, trying not to make a whole in the skin2. Salt the inside of each eggplant half3. Add half the oil to a large, hot skillet, place the eggplants face down in the skillet and cover with a lid4. Cook for 4 minutes on each side, then remove5. Add other half of the oil in the skillet and add the eggplant pulp 6. Add some salt to the pulp, cover and let cook until soft, about 5 minutes7. Once soft, add the tomatoes, garlic, capers, and olives8. Cover and let cook about 5 minutes or until soft9. Squish the tomatoes, and the larges chunks of eggplant10. Let it cook until thickened and add most of the minced parlsey, reserving some for the top11. Remove filling from the pan, add some fresh, torn basil leaves and mix 12. Stuff the eggplant halves and place in a baking dish12. Mix the rest of the parsley to the bread crumbs and top each eggplant half with it13. Drizzle the 2 Tbs of oil all over the eggplants and bake @400 F° for 15 minutes or until golden on top14. Top with basil and enjoy!Buon Appetito!
When summer comes around I get so nostalgic for my Bella Napoli, that I have to do something to cheer myself up. So I made these eggplants that my Nonna used to make every summer.They are tender and packed with flavor! Let's make them!INGREDIENTS FOR 8 SERVINGS -4 mini eggplants-1/2 cup EVOO plus 2 Tbs-2 cups ripe cherry or grape tomatoes-1/2 cup Kalamata or Gaeta olives sliced-2 Tbsp capers-2 garlic cloves minced-1/4 cup parlsey minced-1/4 cup fresh basil leaves-1/2 cup bread crumbs-1/2 to 1 tsp of salt METHOD 1. Slice eggplants in half and remove the pulp, trying not to make a whole in the skin2. Salt the inside of each eggplant half3. Add half the oil to a large, hot skillet, place the eggplants face down in the skillet and cover with a lid4. Cook for 4 minutes on each side, then remove5. Add other half of the oil in the skillet and add the eggplant pulp 6. Add some salt to the pulp, cover and let cook until soft, about 5 minutes7. Once soft, add the tomatoes, garlic, capers, and olives8. Cover and let cook about 5 minutes or until soft9. Squish the tomatoes, and the larges chunks of eggplant10. Let it cook until thickened and add most of the minced parlsey, reserving some for the top11. Remove filling from the pan, add some fresh, torn basil leaves and mix 12. Stuff the eggplant halves and place in a baking dish12. Mix the rest of the parsley to the bread crumbs and top each eggplant half with it13. Drizzle the 2 Tbs of oil all over the eggplants and bake @400 F° for 15 minutes or until golden on top14. Top with basil and enjoy!Buon Appetito!
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