Italian Stuffed Eggplant Boats

Method9 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 180°C (355°F) and bring a large pot of salted water to the boil. Wash both eggplants (2 large), halve them lengthwise and scoop out the flesh, leaving enough around each shell edge to keep the four boats intact. Cube all the scooped flesh and hold it separately from the shells. Cube the Primo Sale (150 g), grate the required topping Parmigiano and wash the basil leaves for garnish.

   Uses Water for boiling hollowed eggplant shells and then pasta in the same pot · Salt for the shared eggplant-shell and pasta cooking water · 2 large eggplants, making 4 halves · 150 g Primo Sale, cubed · Parmigiano Reggiano, freshly grated for topping as required · basil leaves (for presentation)

   
2. 2

   Step 2: Boil the four hollowed shells for about 5 minutes, then lift out, drain and cool them. Keep this same pot of water ready for pasta in step 5.

   Boil eggplant shells · 5 minUses All 4 hollowed halves · The prepared cooking-water pot

3. 3

   Step 3: Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Peel the garlic and fry both whole cloves until fragrant. Add all the prepared cubed eggplant flesh and cook until tender and beginning to brown, adding more from the listed 2–3 tablespoon oil supply as needed; use the separate optional extra oil only if the eggplant absorbs that supply and needs more.

   Uses 2 garlic cloves, peeled now · All the flesh removed from the two eggplants · Start with 1 tablespoon, then some more of the 2–3 tablespoon supply as needed · Additional olive oil beyond the listed 2–3 tablespoons only if the eggplant needs more

   
4. 4

   Step 4: Remove and discard both garlic cloves. Wash and halve the optional cherry tomatoes and add them with the optional chili flakes; cook until tomatoes soften. Stir in all the passata (300 g), season with sauce salt and pepper and simmer 15–20 minutes until thickened. The timer covers this sauce simmer. Afterward stir in all the prepared Primo Sale cubes.

   Simmer tomato sauce · 20 minUses The browned eggplant mixture · Optional 8–10 cherry tomatoes, washed and halved now · Optional 1 teaspoon chili flakes · 300 g passata · Salt for the eggplant tomato sauce, to taste · black pepper (to taste) · All 150 g prepared cheese

   
5. 5

   Step 5: Meanwhile return the shell-cooking water to a full boil. Cook all 180 g dried anelletti in it according to the actual packet until al dente.

   Uses The same cooking-water pot, returned to the boil · 180 g dried anelletti

6. 6

   Step 6: Drain the anelletti and mix thoroughly with the complete eggplant, tomato and Primo Sale sauce.

   Uses All the drained cooked rings · All the finished sauce and cheese

   
7. 7

   Step 7: Line the baking tray or dish with baking paper. Fill the four drained shells with the prepared pasta/sauce mixture and sprinkle generously with the grated Parmigiano and breadcrumbs. If the boats cannot hold all the filling, keep the excess for the source separate baked-pasta portion rather than force it in.

   Uses All four boiled shells · The prepared mixture, divided among the shells as they hold it · The cheese grated for the topping · Plain egg-free breadcrumbs for topping as required

   
8. 8

   Step 8: Bake in the preheated oven at 180°C (355°F) for 20–25 minutes until the tops are golden and crisp and the boats are hot through.

   Bake stuffed eggplants · 25 minUses All four prepared boats, plus any separate excess pasta portion

   
9. 9

   Step 9: Serve the four hot boats garnished with the washed basil. This recipe yields four starter portions, one boat each; for four main-course portions, double the complete recipe as the author recommends. Any separate excess pasta portion can be served alongside or kept as the source baked-pasta leftover. For the source vegetarian variation, replace both cheeses with vegetarian-rennet versions. A gluten-free variation also needs gluten-free breadcrumbs as well as pasta.

   Uses All the cooked boats · The basil leaves prepared earlier