Melanzane Farcite

Eggplant Stuffed with Cheese and Basil

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

In this trompe l’oeil dish, the eggplant is essentially sliced and then formed again with some of the filling between each of the slices. Giuseppina Ianné Piazza loves this stuffed eggplant so much that she regularly makes two, one for her son and his wife, the other for herself. There are several varieties of eggplant in Sicily. She uses the so-called Tunisian eggplants, round, firm globes that have no bitterness and do not need to be salted, as opposed to the Turkish vari