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Sicilian Stuffed Eggplant is a hearty, vegetarian dish rich in taste, texture and aroma. Small- to medium-sized eggplant are lightly stuffed with a flavorful mixture of breadcrumbs, pecorino cheese, onions, garlic and herbs, then browned and cooked in a savory homemade tomato sauce until melt-in-your-mouth tender.
Eggplants have a deep, earthy flavor and meaty texture that makes them so versatile to work with. They’re a very popular ingredient in Italian food and cooking, especially in the southern regions, and are great grilled, roasted, pickled, pureed in soups, mashed into “meatballs”, or stuffed as in this recipe. Any way you prepare eggplant, it always seems to deliver on both flavor and texture.
This Sicilian Stuffed Eggplant is a great dish to make during the late summer months of August and September when many types and varieties of eggplant are available at farmers’ markets or in your backyard garden! It’s made with small- to medium-sized eggplants that are cooked whole in tomato sauce after being lightly stuffed (through small slits in its surface) and seared.
Although technically stuffed, this recipe is not your typical boat-style stuffed vegetable in which the center is hollowed out and stuffed, as in this stuffed zucchini recipe.
“Buttoned Up” Eggplant
This dish has an interesting name in Italy, where it’s known as “buttoned up” eggplant (melanzane abbottonate in proper Italian and milinciani ammuttunati, milingiani ‘mbuttunati and mulignane ‘mbuttunate in the Sicilian, Calabrian and Campanian/Cilento dialects respectively–all regions in which this style of stuffing eggplant is typical).
“Buttoned up” refers to the multiple incisions (slits) that are made into the flesh of the whole eggplant as if they were buttonholes and into which a light stuffing is placed.
I learned this recipe firsthand from my talented, Sicilian-American Aunt Mary back in my teenage years. We used the small “Italian eggplant” variety and filled the “buttonholes” with a very flavorful but simple stuffing of breadcrumbs, pecorino cheese, onions, garlic and herbs and that is what I’ve done here. Once stuffed, each eggplant is seared and browned on several sides, then placed in savory tomato sauce to braise until tender, a technique similar to cooking a tough cut of meat–a brilliant idea given the meaty taste and texture of eggplant! This slow cooking method creates truly heavenly flavors and aromas and will make you fall in love with Sicilian cuisine if you’re not already.
Try this Sicilian eggplant recipe this summer or anytime that you come across mini eggplant. It’s perfect for a special lunch, vegetarian dinner or even as a substitute or complement to meatballs, pork ribs and braciole in a hearty Sunday gravy year-round! And, with a built in sauce, it pairs perfectly with pasta or polenta for an easy complete meal. Just don’t forget to include some crusty bread to fare la scarpetta and mop up all that delicious tomato sugo.
And bonus–this stuffed baby eggplant in tomato sauce tastes even better if prepared the previous day and enjoyed, heated, the following day. Mangia bene!
Some of my other favorite summer eggplant recipes include Polpette di Melanzane, Bucatini with Slow-Roasted Eggplant, Tomato and Ricotta, Roasted Eggplant with Crispy Garlic and Mint, Italian Fried Eggplant Cutlets and Roasted Egglant and Vegetable Caponata.
Ingredients for Sicilian Stuffed Eggplant
Here are the ingredients we’ll be using for this stuffed Italian eggplant recipe:
- Eggplant: This recipe was designed to be made with a variety of eggplant known as “Italian eggplant” or any eggplant that has a similar size and shape, such as “meatball eggplant” or “fairy tale” eggplant. These varieties are often plentiful in summer at farmers’ markets and in home gardens. Ideally, the eggplant that you use will be about 4” long a just a little plump. Common, large globe eggplant are too large for this recipe as written, but can be used if cut down into a size approximately 4” long x 2” wide.
- Breadcrumbs: The base for the stuffing. Use plain or seasoned fine breadcrumbs. Small-diced, day-old bread can be used in place of breadcrumbs. I don’t recommend panko breadcrumbs in this recipe.
- Pecorino Cheese: Adds salt and a sharp, savory flavor to the eggplant stuffing. Sheep’s milk pecorino is traditional, but parmesan can be used as well. Some versions of this recipes call for caciocavallo cheese, which tastes similar to provolone.
- Onions, Garlic, Herbs: Aromatics for both the stuffing and the sauce, adding loads of flavor. I used fresh basil and parsley and dried oregano. Fresh mint is a great option as well.
- Tomatoes: Use either whole tomatoes crushed by hand, passata or crushed tomatoes as the base for the sauce. San Marzano tomatoes will result in the best tasting sauce. Note that you can streamline this recipe if you are short on time and use an already prepared tomato sauce instead of starting from scratch.
- Wine: Use either a dry red or white wine in the sauce. If you prefer to cook without wine, just leave it out.
How to Make Sicilian Stuffed Eggplant, Step-by-Step
Here are the main steps for making this Italian stuffed eggplant recipe:
- Rinse and dry the eggplant. Then, make the stuffing by mixing all stuffing ingredients together in a small bowl and set aside.
- PRO-TIP: Do not peel the eggplant. The skin will soften during the cooking process.
- Then, “stuff” the eggplant. Starting with the tip of a sharp knife, make 3 to 4 or more (depending on the eggplant size) slits around the outside surface of each eggplant. Use either a small spoon or your finger to carefully and gently pry open each slit a bit.
- PRO-TIP: Make the slits long and deep but not so long and deep that the eggplant will fall apart.
- Stuff stuff some of the breadcrumb stuffing in each.
- PRO-TIP: This step gets a bit messy. I suggest doing it over a large bowl or cutting board.
- Next, sear the stuffed eggplants. Heat oil in a skillet over medium high heat. Once the oil is hot, carefully place the stuffed eggplants in the pan and sear each on multiple sides. Once all eggplant have been seared, transfer the eggplant to a dish and set aside. Reduce the heat to medium low and wipe the pan clean with paper towels.
- PRO-TIP: Use a large pan in which all the eggplant will fit snugly.
- Then, make the sauce. Add olive oil, garlic, yellow onion, chopped fresh herbs and crushed red pepper to pan. Cook until the onion has softened, stirring periodically.
- PRO-TIP: You can cover the pan to speed up this process, if desired.
- Pour the wine into the pan and scrape up all the brown bits with a wooden spoon or spatula (i.e., deglaze the pan).
- Then, add the tomatoes, salt, black pepper and dried oregano and stir until all ingredients are well-combined.
- PRO-TIP: For a quicker version of this recipe, you can use an already prepared sauce, either homemade or purchased.
- Carefully return the eggplants to the pan and nestle/partially cover each one in the sauce. Cover the pan and bring the sauce to a simmer. Adjust the heat to maintain a simmer and partially cover the pan. Cook the eggplant 20 minutes, then turn each one over and cook another 20 minutes.
- PRO-TIP: The cooking time is an estimate and is fully dependent on the size of the eggplant. Smaller eggplant will take less time to cook and larger eggplant will take a longer time to cook and soften all the way through.
- Then, check the doneness of each eggplant using a skewer or thin sharp knife. The eggplant should be soft all the way through. If the eggplant needs additional cooking, turn them over again and continue simmering until they are soft. Otherwise, turn the heat off.
- Transfer braised eggplant in tomato sauce to a serving platter, topping each with some of the sauce. Drizzle with some high-quality olive oil and grated pecorino cheese and serve.
Frequently Asked Questions
No. Do not peel the eggplant in this recipe. The skin will soften during the cooking process.
This recipe was designed to be made with a variety of eggplant known as “Italian eggplant” or any eggplant that has a similar size and shape, such as “meatball eggplant” or “fairy tale” eggplant. Ideally, the eggplant that you use will be about 4” long a just a little plump. Common, large globe eggplant are too large for this recipe as written, but can be used if cut down into a size approximately 4” long x 2” wide. For more on the different varieties of eggplant, click here.
For this stuffed mini eggplant recipe, I do not recommend it. Panko breadcrumbs have a dryer, flakier and larger consistency than regular, fine breadcrumbs. Since we are stuffing the breadcrumb mixture into tiny slits in each eggplant, larger panko would not really work well.
TOP TIPS FOR SICILIAN STUFFED EGGPLANT
- Prep: Do not peel the eggplant. The skin will soften during the cooking process.
- Use a skillet large enough to hold all the eggplant.
- Substitutions/Variations:
- Add some capers, olive and anchovies for a puttanesca-style sauce or pine nuts and raisins for more Sicilian-ness.
- Some versions of this recipe call for ground meat or sausage in the stuffing, which is an option as well. No need to cook the meat before stuffing the eggplant as it will cook in the sauce.
- A similar but slightly different method of cooking the eggplant would be to stuff and sear them as indicated, then transfer them to a large pot of tomato sauce as if making meatballs or braciole for a Sunday gravy.
- Serving: Enjoy as a hearty, rich side dish or as a vegetarian entrée alone or with some pasta tossed in the braising tomato sauce. Don’t forget the crusty bread to sop up all the wonderful sauce and fare la scarpetta!
- Leftovers can be chopped up and used as a pasta sauce. They also make a fantastic sandwich heated with some mozzarella in a deconstructed eggplant parmesan sort of a way!
- Storage: Store leftovers in the refrigerator in an airtight container for up 3 days. Reheat in a skillet over medium low with some sauce until heated through. You can also freeze these eggplant in their sauce in an airtight container for up to 3 months.
More Great Recipes to Try
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Sicilian Stuffed Eggplant ~ “Buttoned Up”
Equipment
Ingredients
- 8 small eggplant, such as “Italian eggplant” or other small variety, unpeeled; see Notes. (about 2 ½-3 pounds)
- Pinch salt and black pepper
- About 6 Tbsp olive or other oil for searing eggplant
For the Stuffing:
- ½ cup fine breadcrumbs (plain or seasoned)
- ½ cup grated pecorino cheese, + more for finishing
- ¼ cup finely chopped yellow onion
- ¼ cup chopped fresh flat leaf parsley or mint leaves
- ¼ chopped fresh basil
- 1 tsp minced garlic
- ¼ tsp dried oregano
For the Sauce:
- ¼ cup olive oil + more for finishing
- 1 Tbsp minced garlic
- ¼ cup finely chopped yellow onion
- 2 Tbsp chopped fresh flat leaf parsley or mint
- 2 Tbsp chopped fresh basil
- Pinch crushed red pepper
- ¼ cup dry red or white wine (optional)
- 2 (28-ounce) cans whole tomatoes (hand-crushed) or passata or crushed tomatoes
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried oregano
Instructions
- Prep and gather all ingredients according to specifications above. Rinse and dry the eggplant. Then, make the stuffing by mixing all stuffing ingredients together in a small bowl and set aside.(Please see the section above in the blog post for Step-By-Step instructions with photos.)½ cup fine breadcrumbs, ½ cup grated pecorino cheese,, ¼ cup finely chopped yellow onion, ¼ cup chopped fresh flat leaf parsley or mint leaves, ¼ chopped fresh basil, 1 tsp minced garlic, ¼ tsp dried oregano
- Then, “stuff” the eggplant. Starting with the tip of a sharp knife, make 3 to 4 or more (depending on the size of the eggplant) slits around the outside surface of each eggplant. (See photo above.) Make the slits long and deep but not so long and deep that the eggplant will fall apart.8 small eggplant,
- Then, use either a small spoon or your finger to carefully and gently pry open each slit a bit. Be mindful as the eggplant must remain whole.
- Sprinkle a pinch of salt and black pepper in each slit, then stuff some of the breadcrumb stuffing in each. (I find this easier to do with my hands as opposed to a spoon.) This step gets a bit messy. I suggest doing it over a large bowl or cutting board.Pinch salt and black pepper
- Next, sear the stuffed eggplants. Heat 6 Tbsp olive or other neutral oil in a large skillet in which all the eggplant will fit snugly over medium high heat. Once the oil is hot, carefully place the stuffed eggplants in the pan and sear each on multiple sides. Work in batches if necessary. Once all eggplant have been seared, transfer the eggplant to a dish and set aside. Reduce the heat to medium low and wipe the pan clean with paper towels.About 6 Tbsp olive or other oil for searing eggplant
- Next, make the sauce. Add ¼ cup olive oil to pan along with the garlic, yellow onion, chopped fresh herbs and crushed red pepper. Cook 3 to 5 minutes or until the onion has softened, stirring periodically. You can cover the pan to speed up this process, if desired.¼ cup olive oil, 1 Tbsp minced garlic, ¼ cup finely chopped yellow onion, 2 Tbsp chopped fresh flat leaf parsley or mint, 2 Tbsp chopped fresh basil, Pinch crushed red pepper
- Pour the wine into the pan and scrape up all the brown bits with a wooden spoon or spatula (i.e., deglaze the pan).¼ cup dry red or white wine
- Then, add the tomatoes, salt, black pepper and dried oregano and stir until all ingredients are well-combined.2 (28-ounce) cans whole tomatoes, 1 tsp salt, ½ tsp ground black pepper, ¼ tsp dried oregano
- Carefully return the eggplants to the pan and nestle/partially cover each one in the sauce.
- Cover the pan and bring the sauce to a simmer. Adjust the heat to maintain a simmer and partially cover the pan.
- Cook the eggplant 20 minutes, then turn each one over and cook another 20 minutes.
- Then, check the doneness of each eggplant using a skewer or thin sharp knife. The eggplant should be soft all the way through. If the eggplant needs additional cooking, turn them over again and continue simmering until they are soft. Otherwise, turn the heat off. Note that some of the breadcrumb stuffing may come out during the cooking process and this is ok–it will add flavor to the sauce!
- Transfer eggplant to a serving platter, topping each with some of the sauce. Drizzle with some high-quality olive oil and grated pecorino cheese and serve. Enjoy as an entrée alone or along with some pasta tossed in the braising tomato sauce. Buon Appetito!
Notes
- I figured on one eggplant per person, but this may be more if the eggplant are very small. Adjust accordingly.
- This recipe was designed to be made with a variety of eggplant known as “Italian eggplant” or any eggplant that has a similar size and shape, such as “meatball eggplant” or “fairy tale” eggplant. Ideally, the eggplant that you use will be about 4” long a just a little plump. Common, large globe eggplant are too large for this recipe as written, but can be used if cut down into a size approximately 4” long x 2” wide.
- Do not peel the eggplant. The skin will soften during the cooking process.
- Small-diced, day-old bread can be used in place of breadcrumbs.
- The amount of breadcrumb stuffing is an estimate and will vary based on the size and shape of the eggplant and how many slits you make. You may either have a bit extra or need to make a bit more.
- Choose a pan that is large enough to hold all the eggplant in a single layer.
- The red wine, while optional, gives a deeper depth of savory flavor to the sauce.
- The cooking time is an estimate and is fully dependent on the size of the eggplant. Smaller eggplant will take less time to cook and larger eggplant will take a longer time to cook and soften all the way through.
- For a quicker version of this recipe, you can use an already prepared sauce, either homemade or purchased.
- A similar but slightly different method of cooking the eggplant would be to stuff and sear them as indicated, then transfer them to a large pot of tomato sauce as if making meatballs or braciole for a Sunday gravy.
- I love serving this recipe with pasta or polenta that is tossed/topped with the residual tomato sauce. You could also serve it a la carte with some crusty bread.
- In fact, this recipe was designed to have enough sauce to accompany pasta. You may have extra sauce, which can be refrigerated or frozen for another time.
- This dish keeps very well. In fact, it tastes even better the next day!
- Store leftovers in the refrigerator in an airtight container for up 3 days. Reheat in a skillet over medium low with some sauce until heated through. You can also freeze these eggplant in their sauce in an airtight container for up to 3 months. No need to thaw before reheating.
- If you prefer to braise the eggplant in the oven, continue with the first steps of the recipe as written. Sear the eggplant and start the sauce on the stove. Simmer the sauce for about 5 minutes, then transfer it to a baking dish. Nestle the eggplant in the sauce, then cover the pan with foil and bake in a preheated 350°F oven for about 30 minutes. Check the doneness of the eggplant using a knife and proceed as needed, either cooking them a bit longer or removing them from the oven and serving.
Omg I had these eggplant growing up and had completely forgotten about them. Was so happy to find this recipe. When I made it, it brought back tons of memories. Thank you. Plan to make this all summer long.