Dinner · 60 min · italian

Melanzane Ripiene alla Calabrese

Weeknight-friendly Italian cooking: Melanzane Ripiene alla Calabrese comes together in 60 minutes with eggplant, stale breadcrumbs, and not much else. The macros do the talking: 16g protein, 48g carbs, and 22g fat in every 440-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 Eggplant
• 1 cup Stale breadcrumbs
• 1 cup Crushed tomatoes
• 6 oz Provola or mozzarella
• 1/3 cup Black olives
• 2 tbsp Capers
• 2 cloves Garlic
• 1/4 cup Fresh parsley
• 1/4 cup Olive oil

Steps

1. Halve the eggplants lengthwise and scoop out the flesh, leaving a sturdy half-inch shell. Salt the shells and set them upside down to drain.
2. Chop the scooped flesh, salt it, rest 15 minutes, then squeeze dry and sauté in olive oil until golden and soft.
3. Mix the cooked flesh with breadcrumbs, tomatoes, diced provola, chopped olives, capers, garlic, and parsley into a chunky, bold stuffing.
4. Pack the filling into the shells, mounding it high — it settles as it bakes.
5. Bake at 375°F for 35 minutes until the shells yield to a spoon and the tops crisp and brown.
6. Serve hot with a thread of olive oil. The Calabrian bite comes from the olives and capers.

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