Baked Eggplants with Mozzarella

Appetizers | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Tip: when preparing the dish, you can use mozzarella produced in the U.S.

Ingredients

Eggplants - 2 pieces
Melted Cheese - 8.8 oz
Pork Mince - 5.3 oz
Veal Mince - 5.3 oz
Red Grape Juice - 3 fl oz
Crushed Tomatoes in Their Own Juice - 17.6 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 356°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.