Prep Time: 35 Min
2 large eggplants 1 cup breadcrumbs 2 cloves garlic, minced 1/4 cup fresh parsley, chopped For the tomato sauce 2 cups crushed tomatoes 2 cloves garlic, minced 1/4 cup onion, finely chopped Salt and pepper to taste 2 tablespoons olive oil
Cook Time: 35 minutes
Ingredients
Preheat your oven to 375°F (190°C). Slice the eggplants in half lengthwise, scoop out the flesh, leaving about 1/2 inch of the flesh inside the skin. Set aside for later.
Sprinkle salt on the inside of the eggplants and leave for about 10 minutes. This will help remove excess moisture. After, pat dry with paper towels.
Fry minced garlic and eggplant flesh in olive oil until tender. In a bowl, combine the eggplants, breadcrumbs, garlic and parsley. Season and mix well.
Stuff each eggplant with the breadcrumb mixture. For the sauce, fry garlic and onion until the onion becomes translucent. Add tomatoes, herbs, salt and pepper. Cook for about 10 to 15 minutes.
Pour a thin layer of tomato sauce into a baking dish. Place the stuffed eggplant halves on top. Drizzle some olive oil over them and cover with foil.
Bake for about 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the eggplants are tender and the tops are golden brown.
Serve the melanzane ripiene hot and with crusty bread, a green salad and a good white wine.