Pasta-Stuffed Eggplant with Melted Scamorza
Halved eggplants roasted until tender, then hollowed and filled with pennette pasta tossed in tomato sauce and fresh basil. Topped with scamorza cheese and baked until melted. A rustic Italian vegetarian main that combines soft roasted eggplant with creamy cheese and pasta in a single, satisfying dish.
Ingredients
- 7 oz eggplant, halved
- 2 ¾ oz pennette pasta, drypenne1:1pasta_shape
similar texture and cook time
- ½ cups scamorza cheese, cubedmozzarella1:1mild_cheeseadds dairy
melts similarly
- tomato sauce(optional)
- salt(optional)
- black pepper(optional)
- fresh basil, leaves(optional)
Instructions
- 1
Halve the eggplants lengthwise and score the cut surfaces with a knife. Salt them and bake at 400°F for 15-20 minutes until softened.
- 2
Let cool slightly. Meanwhile, bring salted water to a boil for the pasta.
- 3
Scoop out the eggplant flesh with a spoon and transfer to a pan with the tomato sauce and fresh basil.
- 4
Simmer together for 5 minutes to meld the flavors.
- 5
Cook the pasta, then toss with the eggplant-tomato mixture.
- 6
Spoon the pasta into the hollowed eggplant halves.
- 7
Top with scamorza cubes and bake at 400°F for 5 minutes until the cheese melts.
- 8
Serve hot.
Tips
Score eggplant flesh before salting to help them soften evenly and absorb salt.
Reserve pasta water to thin the sauce if needed when tossing.
Good to Know
Refrigerate leftovers covered up to 3 days. Reheat gently in a 180°C oven.
Prepare through step 5 (pasta tossed with sauce) up to 2 hours ahead. Fill eggplants and top with cheese just before final bake.
Serve immediately while cheese is melted and eggplant is warm.
Common Mistakes
Do not skip the initial roast of eggplant halves to avoid tough, undercooked flesh.
Do not over-stuff the eggplants to avoid bursting or spilling during final bake.
Do not exceed 5 minutes on the final bake to avoid browning or drying the cheese.