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  • Writer's pictureRosangela Atte

Melanzane Alla Scarpone

When summer comes around I get so nostalgic for my Bella Napoli, that I have to do something to cheer myself up.

So I made these eggplants that my Nonna used to make every summer.

They are tender and packed with flavor! Let's make them!


-4 mini eggplants

-1/2 cup EVOO plus 2 Tbs

-2 cups ripe cherry or grape tomatoes

-1/2 cup Kalamata or Gaeta olives sliced

-2 Tbsp capers

-2 garlic cloves minced

-1/4 cup parlsey minced

-1/4 cup fresh basil leaves

-1/2 cup bread crumbs

-1/2 to 1 tsp of salt


1. Slice eggplants in half and remove the pulp, trying not to make a whole in the skin

2. Salt the inside of each eggplant half

3. Add half the oil to a large, hot skillet, place the eggplants face down in the skillet and cover with a lid

4. Cook for 4 minutes on each side, then remove

5. Add other half of the oil in the skillet and add the eggplant pulp

6. Add some salt to the pulp, cover and let cook until soft, about 5 minutes

7. Once soft, add the tomatoes, garlic, capers, and olives

8. Cover and let cook about 5 minutes or until soft

9. Squish the tomatoes, and the larges chunks of eggplant

10. Let it cook until thickened and add most of the minced parlsey, reserving some for the top

11. Remove filling from the pan, add some fresh, torn basil leaves and mix

12. Stuff the eggplant halves and place in a baking dish

12. Mix the rest of the parsley to the bread crumbs and top each eggplant half with it

13. Drizzle the 2 Tbs of oil all over the eggplants and bake @400 F° for 15 minutes or until golden on top

14. Top with basil and enjoy!

Buon Appetito!

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