Melanzane Ripiene
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large eggplant (s)
- salt
- 0.5 ½ cup olive oil
- 2 onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 100 g ham, raw, cut into small cubes
- 1 small Can (s) tomato (s), peeled
- 0.5 ½ cup breadcrumbs
- 1 bunch parsley, finely chopped
- 0.5 teaspoon ½ salt
- pepper
- 1 cup parmesan cheese, grated
Print Recipe
Pin Recipe Instructions
- Halve the aubergines and blanch them in salted water for 10 minutes, remove and drain well.
- Heat the oil in a saucepan, sweat the onions and garlic in it until translucent. Add the ham and sweat for a moment. Pass the tomatoes through a sieve to the onions and simmer until a thick sauce is formed. Remove from the fire and stir in the breadcrumbs.
- Mix the parsley into the mixture and season with salt and pepper.
- Pour the mixture into the aubergine halves, sprinkle with the grated cheese and bake in the oven or under the grill.
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