Stuffed Eggplants with Tomato Sauce

Stuffed Eggplants with Tomato Sauce
Photo from Puglia (c) Matt Russell
  • Yield: 6 servings
  • Prep: 30 minutes + 35 minutes standing
  • Cook: 30 minutes


6 long aubergines (eggplants)
1tablespoon coarse salt
2tablespoons olive oil, plus extra for deep-frying
2-3tablespoons capers
3 eggs
3/4cup Parmesan cheese, grated, plus extra for sprinkling
6 1/2cups fresh breadcrumbs
1 3/4cups tomato sauce
Salt and pepper


  1. Halve the eggplants lengthways, then scoop out the flesh, reserving the empty shells. Place the flesh in a bowl, add the coarse salt and cover with water. Leave to stand for 30 minutes. Drain well, then use your hands to squeeze out any remaining water.
  2. Preheat the oven to 350F.
  3. Heat 2 tablespoons of oil in a saucepan and fry the aubergine flesh for about 5 minutes, until soft and lightly browned. Drain on paper towels, then place in a bowl. Add the capers, eggs, cheese and breadcrumbs to form a soft stuffing. Season to taste. Fill the reserved aubergine shells with the stuffing.
  4. Heat a 1-inch depth of oil in a frying pan or skillet until very hot. Put the filled shells in the pan, stuffing side down, and fry for about 3 minutes, until browned and heated through. Lift out with a slotted spoon and drain on paper towels.
  5. Pour the tomato sauce into an oven dish, arrange the fried aubergines in it, stuffing side up, and bake for 20 minutes. Allow to stand for 5 minutes before serving. Sprinkle with grated Parmesan to serve.

Recipe from Puglia from the Silver Spoon Collection (Phaidon, 2015).