Baked Eggplants with Mozzarella
Appetizers • Italian
Description
Tip: when preparing the dish, you can use mozzarella produced in the U.S.
Ingredients
- Eggplants 2 pieces
- Melted Cheese 10 oz
- Pork Mince 5 oz
- Veal Mince 5 oz
- Red Grape Juice 5 fl oz
- Crushed Tomatoes in Their Own Juice 20 oz
- Mild Chili Spice 4 pieces
- Basil 5 stems
- Passata Tomato Sauce 1 tablespoon
- Onion 1 head
- Garlic 5 cloves
- Carrot 1 piece
- Sugar 1 tablespoon
- Salt to taste
- Vegetable Oil 5 tablespoons
Step-by-Step Guide
Step 1
Cut the eggplants in half lengthwise, carefully remove the flesh with a knife or spoon. Chop the flesh coarsely and return it to the eggplant, sprinkle with salt and let it sit for 10–15 minutes, then drain the released juice. Drizzle half of the oil over the eggplants and place them in a preheated oven at 355°F for 30 minutes.
Step 2
Finely chop the carrot, onion, and garlic, and sauté in the remaining oil until soft. Add the mince and cook, stirring occasionally, for another 10 minutes.
Step 3
Pour in the red wine, after a minute add the tomato paste, chopped tomatoes in their own juice, chili peppers, sugar, salt, and simmer over medium heat for another 20–25 minutes, stirring occasionally. At the end, add the chopped basil.
Step 4
Remove the baked eggplants from the oven, top with the prepared tomato and mince sauce, place slices of mozzarella on top, and return to the oven for another 10–15 minutes. Serve the finished eggplants garnished with basil leaves.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!