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Final shot of Calabrian stuffed eggplant recipe.

Authentic Calabrian Stuffed Eggplant

This Authentic Calabrian Stuffed Eggplant Recipe (Melanzane Ripiene) brings the rustic flavors of Southern Italy to your table. Perfectly balanced with savory Pecorino, creamy Scamorza, and a hint of Mediterranean sweetness from raisins and pine nuts, these "eggplant boats" are baked until golden and tender. A heart-healthy, fiber-rich meal that fits perfectly into a Mediterranean lifestyle.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 large eggplants
  • 1 cup breadcrumbs
  • 1/4 cup pine nuts & raisins
  • 1 cup Scamorza cheese cubed
  • 1/2 cup grated Pecorino
  • 1 onion 3 garlic cloves
  • Fresh basil & parsley
  • 2 eggs
  • Olive oil salt, pepper

Method
 

  1. Prep: Preheat oven to 375°F. Cut eggplants in half and score the flesh.
  2. Pre-cook: Roast for 20 mins until soft.
  3. Scoop: Remove flesh leaving a shell. Sauté flesh with onion and garlic in olive oil.
  4. Mix: Combine sautéed eggplant with breadcrumbs, cheeses, herbs, and beaten eggs.
  5. Bake: Stuff the shells. Bake at 390°F for 25 minutes until golden brown.

Notes

  • Make Ahead: You can prepare the filling a day in advance and store it in the fridge.
  • Bread Tip: If you have stale Rustic Peasant Bread, soak it in a little milk and squeeze it dry to use instead of dry breadcrumbs for a more traditional, melt-in-your-mouth texture.
  • Bitterness: If using very large eggplants, salt the scored halves for 20 minutes and rinse before roasting to remove any bitter juices.