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Vegetarian, Italy

Neapolitan stuffed eggplants with rice

Neapolitan stuffed eggplants are an Italian vegetarian dish for 4 people, ready in 65 minutes, medium difficulty, for about €2.40 per person. The key to success is pre baking the eggplants until the flesh is soft, then cooking the tomato filling until thick before stuffing the shells.

Neapolitan stuffed eggplants, with tomato, mozzarella and a breadcrumb crust, and good rice on the side.

Neapolitan stuffed eggplants with rice
Total time
1 h 05
Difficulty
Medium
Cost per person
€2.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Soft eggplant flesh meets a tomato sauce concentrated with garlic, then mozzarella that turns stretchy under a golden crust of breadcrumbs and parmesan. The contrast between the tender filling and the crisp top gives this dish its character, and it comes together well with plain rice that soaks up the juices.

This is a Sunday recipe or a calm weeknight dish, for when you have a bit of time to pre bake the eggplants and let the filling simmer down. It works well for a dinner among adults or with guests, since the oven finish and golden top make it a dish that looks good on the table.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 4
  • Garlic 2 cloves
  • Basil 8 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Breadcrumbsoften in the pantry 60 g
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 2
  • Grated parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the eggplants in half lengthwise, score the flesh in a crisscross pattern, drizzle with oil and bake at 200°C. 25 min

    Poke them with a knife so the flesh cooks through to the center.

  2. Scoop out the flesh with a spoon, leaving a 1 cm border, and chop it roughly. 3 min

    Keep the borders thick enough so the eggplant halves hold their shape.

  3. Saute the garlic in oil, add the chopped flesh, tomatoes, salt and pepper, and let it simmer down. 10 min

    The sauce should be thick, otherwise it will make the shells soggy.

  4. Fill the shells with the mixture, add the diced mozzarella and basil, then sprinkle with breadcrumbs and parmesan. 2 min

    A drizzle of olive oil over the breadcrumbs will help them brown.

  5. Bake for 20 minutes until golden on top. Meanwhile, cook the rice in salted water and drain it. 20 min

    Watch the top closely, it should be golden, not burnt.

Our tips to get it right

  • Pick firm, medium sized eggplants, they cook more evenly and hold their shape better once stuffed.
  • Drain the chopped flesh a little before mixing it into the sauce if it looks too wet, to avoid a soggy filling.
  • Let the dish rest 5 minutes after it comes out of the oven before serving, the filling holds together better when you cut into it.

The variations

  • Swap the mozzarella for burrata cut into pieces for an even creamier filling.
  • For a quicker version, skip the oven pre bake and sear the eggplant halves in a pan for a few minutes before scooping them out.
  • Stir in some cooked ground meat for a heartier, less vegetarian version.

What to serve it with

  • Plain or basil rice
  • Green salad with a sharp dressing
  • Sparkling water with lemon

Storage

The stuffed eggplants keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked, before the breadcrumb topping, which softens after thawing. Reheat in the oven rather than the microwave to keep the top crisp.

Questions about this dish

Can you make stuffed eggplants ahead of time?

Yes, you can fill the eggplant shells the day before and keep them in the fridge without the breadcrumb topping. Add the breadcrumbs and parmesan right before baking so they stay crisp.

What kind of rice goes best with this dish?

A long grain or classic round rice works well, it should stay plain so the filling can take center stage. Avoid heavily flavored rice, which would compete with the tomato and basil.

Can you swap the mozzarella for another cheese?

Yes, a melting cheese like raclette or tomme works just as well and gives a similar stretchy result. The flavor will be a bit stronger than with mozzarella.

How do you keep stuffed eggplants from getting watery?

The trick is to pre bake the eggplants before stuffing them, which draws out some of their water. Also cook the tomato sauce down until thick before filling the shells.

How long does it take to make Neapolitan stuffed eggplants with rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Neapolitan stuffed eggplants with rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Neapolitan stuffed eggplants with rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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