Occhio di Bue - Italian Style Stuffed Eggplant

Ingredients

• 2 large eggplants 2 large eggplants
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 9g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. 3.
   Sprinkle salt over the cut sides of the eggplants and let them sit for 15 minutes to draw out excess moisture.
4. 4.
   Rinse the eggplants and pat them dry with a paper towel.
5. 5.
   In a bowl, combine the breadcrumbs, minced garlic, grated Parmesan cheese, chopped parsley, chopped basil, dried oregano, salt, and pepper.
6. 6.
   Place the eggplant halves on a baking sheet, cut side up.
7. 7.
   Fill each eggplant half with the breadcrumb mixture, pressing it gently into the cuts.
8. 8.
   Drizzle olive oil over the stuffed eggplants.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the filling is golden brown.
10. 10.
    Remove from the oven and let them cool for a few minutes.
11. 11.
    Serve the Occhio di Bue warm, garnished with fresh herbs and an extra drizzle of olive oil.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny with no blemishes. Salting the eggplants before cooking helps to remove any bitterness and excess moisture.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread. For a gluten-free version, use gluten-free breadcrumbs.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor. If you prefer a milder taste, you can substitute it with another hard cheese like Pecorino Romano.

Tips & Tricks

• To make the dish more filling, you can add cooked ground meat or sausage to the breadcrumb mixture.
• For a touch of sweetness, sprinkle a pinch of sugar over the eggplant halves before filling them.
• If you prefer a spicier version, add a pinch of red pepper flakes to the breadcrumb mixture.
• Serve the Occhio di Bue with a side of fresh tomato sauce or marinara for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Occhio di Bue as a main course accompanied by a fresh green salad and crusty Italian bread. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Arrange the stuffed eggplant halves on a platter, garnished with a sprinkle of fresh herbs and a drizzle of olive oil. The crisscross pattern on the eggplants adds visual interest, and the golden brown filling creates an appetizing contrast against the purple skin.