The Italian Stuffed Eggplant That Rach Calls "Amazing!"

Ingredients

• 4 medium Eggplant (cut in half lengthwise, tops trimmed)
• 4 oz Pancetta (diced)
• 8 oz Ground Pork (optional; can omit for vegetarian version)
• 1 small Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 cup Breadcrumbs (Italian seasoned or plain)
• 1 Egg (large, beaten)
• 1/2 cup Pecorino Romano Cheese (grated)
• 1/4 cup Parmesan Cheese (grated)
• 2 Tbsp Fresh Parsley (chopped)
• 1 spray Olive Oil Spray (non‑aerosol, for brushing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Eggplant Halves

   Trim the tops off the eggplants, cut each eggplant lengthwise in half, then score the flesh in a cross‑hatch pattern with a paring knife.

   Time: PT5M

2. Steam Eggplant

   Place the eggplant halves cut‑side down in a large pot of boiling water. Cover and steam for 10‑15 minutes until the flesh is tender but still holds shape.

   Time: PT15M

3. Cook Meat Filling

   While the eggplants steam, heat a frying pan over medium heat. Add diced pancetta, season with a pinch of salt and pepper, and cook until rendered. Add the chopped onion and minced garlic, sauté until translucent. Stir in the ground pork and cook until browned, breaking it up with a spoon.

   Time: PT10M

   Temperature: medium heat

4. Cool Filling

   Remove the pan from heat and let the meat mixture cool slightly (about 5 minutes) so it won’t scramble the egg when added later.

   Time: PT5M

5. Scoop and Process Eggplant Flesh

   Using a spoon, scoop out the softened eggplant flesh from the steamed halves. Transfer the flesh to a food processor (or finely chop by hand) and pulse until coarsely pureed.

   Time: PT5M

6. Combine Filling Ingredients

   In a mixing bowl, combine the cooled meat mixture, processed eggplant flesh, breadcrumbs, beaten egg, grated Pecorino Romano, grated Parmesan, and chopped parsley. Mix until just combined; do not over‑mix.

   Time: PT5M

7. Stuff Eggplant Shells

   Spoon the filling into each eggplant half, pressing gently to fill evenly. Brush the exposed tops with a light spray of olive oil.

   Time: PT5M

8. First Bake

   Place the stuffed eggplants on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F (204°C) for 10 minutes.

   Time: PT10M

   Temperature: 400°F

9. Flip and Finish Baking

   Remove the sheet, carefully flip each eggplant half, and return to the oven for another 10 minutes, or until the tops are golden brown and the filling is hot throughout.

   Time: PT10M

   Temperature: 400°F

10. Garnish and Serve

    Remove from oven, sprinkle additional grated cheese and fresh parsley on top if desired. Serve hot as a main course or a hearty side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

8g