Italian food that’s not pasta or pizza continues and today I’m sharing stuffed aubergines in two different ways; alla parmigiana (tomato sauce and mozzarella) and al ragu (tomato sauce with minced beef)
This dish can be prepared either in a pan or the oven. Today I’m making it in a pan. You can prepare it ahead of time and so it serves as a perfect mealprep for lunch at work for example.
The stuffed aubergines with tomato sauce, mozzarella and parmigiano is like a quicker version of melenzane alla parmigiana and it’s soo good. The version with ragu is extra great for menopause or if you’re eating more protein, you should try it.
É buonissimo
Melenzane Ripiene
⏱ Time: 40 min | 👩🍳 Dificulty: Medium | 🍽 4 portions
Ingrediens
- 2 aubergine
- 50g mozzarella
- A classic Tomato sauce 2dl
- or ragu sauce with minced beef for example 2 dl
- 1 tbs oliveoil
- Salt, parmigiano
How to
- Start by cutting the aubergine in halfs lenghtwise. Cut diagonals and add abundant of salt to remove the bitter liquid. Leave them with the salt for at least 15 min and prepare your sauce of preference in the mean time.
- Squeeze the aubergine to remove the bitter liquid and rinse with water (this is the secret part 🤫 don’t skip it or the result will not be the same).
- Cook the aubergine in a pan with a bit of water and cover with alid so the half cook, half steam
- Mash the inside of the aubergine and add the tomato sauce or ragu. Add a bit of mozzarella and parmesan
- Cook again in a pan and cover with a lid. Let simmer about 10 min. Make sure it doesn’t dry out. If so you can add a bit of water or white wine.
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About the Author
Lina Paciello writes about timeless living, slow life and Mediterranean inspiration. Here she shares recipes, home ideas and reflections on sustainability.