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Italian stuffed eggplant

Stuffed eggplant recipe with tomato, breadcrumbs, pecorino or Parmesan, and mortadella or ham.

Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 2 people
Calories 395 kcal
Author Claudia Rinaldi


  • 2 eggplant
  • 2 slices of mortadella
  • 1 egg
  • 2 tablespoons of tomato passata
  • 1/2 garlic clove
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of grated pecorino cheese + 1-2 teaspoons
  • extra-virgin olive oil
  • salt


  1. Divide the eggplant in two and slice them with a knife, diagonally, in both directions. Go deep, almost to the peel. Sprinkle every half with a pinch of salt.

  2. In a large and tall pan heat 2 tablespoons of olive oil and 1/4 cup of water.
  3. Add the eggplant, open side down, cover and cook until fork tender.

  4. Remove from heat and bring to room (or manageabltemperature. Scoop out the pulp with a spoon; try not to rip the peel (that will contain the stuffing). Collect the pulp in a medium bowl.
  5. Preheat oven to 180°C (350°F).
  6. In a food processor blend the parsley, the mortadella, the breadcrumbs, and two tablespoons of pecorino cheese. Pour everything into the eggplant pulp bowl, add the egg and mix thoroughly.
  7. Place the eggplant peels in a medium/small casserole (lined with parchment paper), fill them with the stuffing, dividing it equally between the four halves.
  8. In a small bowl, mix the tomato passata with a teaspoon of olive oil and a pinch of salt.
  9. Pour the passata on top of the stuffed eggplant. Sprinkle them with the remaining pecorino and bake them 40-50 minutes, until you see a tiny crust formed on the borders.

Recipe Notes

Serve the eggplant hot or room temperature.