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Nonna's Stuffed Eggplant

Updated: Mar 29, 2021

Serving size 8

This is another recipe that my kids really miss nonna making. Luckily I remember how mamma made this. I think I got it first time out but be prepared to work for it. This is not an easy one.


For stuffing

4 large eggplants

4 – 5 yellow, orange or red peppers

2 tbsp oil

1 can 398ml tomato sauce

2 cups water

1 cup grated parmesan

2 cups bread crumbs

3 eggs


Ingredients for Sauce on top of eggplants and peppers

1 tbsp oil

½ onion

1 can 398ml tomato sauce

1 tsp dried garlic

1 tsp dried basil

For finishing touches

Cooking spray

Shredded parmesan

Shredded mozzarella



  1. Cut eggplants in half lengthwise

  2. Leaving a half in boarder use a paring knife to cut around the insides of each side

  3. Scoop out the flesh with a spoon creating a boat of each half

  4. Put the boats into 1 tbsp salted boiling water and cook until the flesh becomes clear

  5. Cut the flesh into ½ cubes and put into pot of 1 tbsp salted water

  6. Boil flesh until it is no longer white

  7. Place boats on to plate with paper towel. Keep patting until they have dried. There may be breakage if the skin was too thin. Use more pepper.

  8. Strain the flesh until there is no water left. Use paper towel to gently press the water out as well as absorb it.

  9. Heat 1 tbsp oil in large pan

  10. Add eggplant flesh and fry for two minutes

  11. Add 1 can of tomato sauce and 2 cups water and mix well

  12. When it boils add parmesan, bread crumbs and eggs. Mix well.

  13. Simmer on low for 1 hour

  14. Using a handheld blender, puree mix until smooth

  15. Let paste cool down for ½ hour

  16. While cooling down make the sauce for tops

  17. Chop ½ onion

  18. Heat 1 tbsp oil and add onion until brown

  19. Add 1 can tomato sauce, basil and garlic

  20. Cook for ten minutes on medium

  21. Pre-heat oven to 350˚F

  22. Spray cookie sheets with cooking spray

  23. Cut tops off of 4 peppers (you may need more if there is extra filling)

  24. Stuff eggplant boats first just filling to reach the top and place on cookie sheet

  25. Stuff as many peppers as you can with the extra filling and place on cookie sheet

  26. Top eggplants and peppers with sauce

  27. Sprinkle small amount shredded parmesan on each

  28. Bake for 40 minutes uncovered

  29. Sprinkle shredded mozzarella cheese on each eggplant and pepper

  30. Bake for 10 minutes

  31. Take out of oven and let rest for ten minutes

  32. Make a green salad and cut up some bread

  33. Serve everything on a dish


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