Description
Transform your dinner table with these Aubergines Farcies à la Milanaise! This Italian-inspired dish features tender eggplants stuffed with a rich, creamy filling of minced meat, mozzarella, and herbs. The savory, well-seasoned stuffing is enhanced with a perfectly golden breadcrumb and cheese topping, ensuring every bite delivers maximum flavor. Ideal for family gatherings or cozy dinners with friends, these stuffed eggplants are both comforting and satisfying.
Ingredients
Scale
- 2 aubergines
- 250 g viande hachée
- 1 petit oignon, haché
- 2 gousses d'ail, écrasées
- 100 g chapelure
- 100 g mozzarella, râpée
- 50 g parmesan, râpé
- 2 cuillères à soupe de persil frais, haché
- 1 œuf
- 2 cuillères à soupe d'huile d'olive
Instructions
- Preheat the oven to 190°C (375°F).
- Slice the aubergines in half lengthwise and scoop out part of the flesh, creating space for the filling. Salt the insides and let them rest for about 10 minutes to draw out moisture.
- Place the aubergine halves, cut side up, on a baking sheet. Drizzle with olive oil and roast in the oven for approximately 15 minutes, until slightly softened and lightly golden.
- In a skillet over medium heat, sauté the chopped onion and crushed garlic in 1 tablespoon of olive oil until translucent. Add the minced meat, cooking until browned.
- Stir in the chopped aubergine flesh, breadcrumbs, grated mozzarella, grated parmesan, parsley, and egg. Mix well to combine.
- Remove the roasted aubergines from the oven and fill each half with the prepared stuffing. Sprinkle additional parmesan on top.
- Bake the stuffed aubergines for 30-35 minutes, or until the topping is golden and the filling is bubbly. If the cheese browns too quickly, cover with aluminum foil.
- Allow to rest for 10 minutes before serving; this helps the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed aubergine half (180g)
- Calories: 380
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: For a vegetarian version, swap the minced meat for mashed lentils. Feel free to tweak the herbs; basil or dried oregano can be excellent substitutes for parsley. Serve with a side salad, garlic bread, or a light tomato salad to balance the richness of the dish.