• Cooking Time: 20-30 mins
  • Servings: 4
  • Preparation Time: 30 mins



  • 4 small eggplants
  • 250 g ground veal
  • 4 slices of bread
  • 100 ml milk
  • 1 egg
  • 1 clove of garlic
  • 40 g of grated Parmigiano cheese
  • 1 tablespoon parsley 2 shallots
  • 40 g soft pecorino cheese
  • 2 ripe tomatoes
  • extra virgin olive oil
  • salt, pepper
  • flour


  • Cut the bread into cubes and let it soak in milk for a few minutes.
  • Squeeze the bread and mix with the meat, the egg, the finely minced garlic, the grated Parmigiano, the chopped parsley, salt and pepper to your taste.
  • With wet hands, form very small meatballs. Mine were size of a teaspoon. The smaller the better.
  • Carefully wash and dry the eggplants. Cut the top of one side, and scoop the pulp leaving the shell about 1/2 cm thick. Chop the pulp.
  • Put some oil in a large enough skillet and brown the meatballs that you previously dredged in flour.
  • In another deep skillet saute the onions, add the chopped eggplant pulp, a little salt and pepper, and stirfry until the eggplant is just soft. Add the meatballs and plenty of chopped fresh basil.
  • Cut the pecorino cheese and the tomatoes into cubes.
  • Fill the eggplants with the meatballs adding the cubes of cheese and tomatoes. Drizzle with oil.
  • Bake in an oven preheated to 200°C for about 20 minutes (it took me a bit longer because *see the note). You may need to cover them with a piece of aluminium foil so they don't burn.
  • NOTE: Although I cooked them longer than the recipe said, the eggplants were not done as they should have. So I think it would be much better to pre-bake empty eggplants, for about 10 minutes, before filling them.

Categories: Italian  Main Dish  Oven  Stove 

Author Credit: Cucina Moderna magazine

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