Stuffed Eggplant Parcels
These stuffed eggplant parcels may look fancy, but they’re totally home-cook friendly! Tender roasted eggplant wraps around gooey mozzarella, sweet basil, and smoky peppers, then gets baked until melty and finished with a buttery panko crunch. A drizzle of balsamic glaze ties it all together, and trust me—you’ll feel like you’ve been cooking in a rustic Italian kitchen. Perfect for impressing guests, yet easy enough to pull off on a weeknight!
Ingredients
Main
- 2 med eggplants
- 1 tbsp table salt for sweating the eggplants
- Olive oil for frying
- 250 ml balsamic reduction, homemade or store bought (see notes)
- ½ cup fresh basil leaves
- 1 whole fresh buffalo mozzarella cut into ½ cm slices
- ½ cup chargrilled red pepper strips
- Micro herbs like Basil or parsley for garnish
Tomato Sauce
- 250 g tomatoes
- 1 tbsp olive oil
- 2 cloves garlic finely sliced
- 1 small onion or shallot finely diced
- 2 tsp tomato paste
- A pinch of sugar or honey
- Fresh herbs – basil for brightness, oregano for a rustic kick
- Red pepper flakes just a pinch for a gentle warmth, optional
- Sea salt and freshly ground black pepper to taste
Panko Crumble
- 1 tbsp olive oil
- 50 g butter
- 1 clove garlic crushed
- 1 cup panko crumbs
Instructions
- Slice eggplants thinly lengthwise (6–8 slices per medium eggplant, see Notes). Sprinkle with salt and let sit 10–15 minutes.
- Rinse off excess salt and pat the eggplant dry with paper towels.
- Heat olive oil in a large frying pan and cook slices in batches until golden on both sides. Let cool, then cut each slice in half lengthways.
- Preheat oven to 180°C (350°F).
- Tomato Sauce: Cook tomatoes in boiling water until skins split. Drain, cool slightly, peel, then pass through a fine mesh sieve.
- Heat oil in a pan, add onion/shallot and garlic, and cook 2–3 minutes.
- Stir in tomato paste, tomatoes, sugar or honey, and fresh herbs.
- Simmer about 2 minutes until slightly thickened. Add red pepper flakes (if using) and season to taste.
- Balsamic Reduction: Use store-bought balsamic reduction or make your own by simmering 250 ml balsamic vinegar in a small saucepan over low heat until reduced by half and slightly syrupy. Let cool slightly before drizzling.
- Panko Crumble: Heat oil and butter in a frying pan. Add garlic and cook 1 minute. Stir in panko crumbs and cook until golden and crisp.
- Grease four ramekins. Line the insides with eggplant slices, leaving some overhang.
- Fill the center with tomato sauce, basil, mozzarella, and red pepper. Fold over the eggplant slices to seal. Invert ramekins onto a baking tray lined with parchment paper. Sprinkle tops with panko crumbs.
- Bake for 12–15 minutes, until heated through. Remove from oven and let stand 2 minutes.
- Transfer parcels to serving plates. Drizzle with balsamic reduction, garnish with micro herbs, and serve immediately.
- Enjoy!
Notes
Eggplant Slicing
- Lengthwise slices: Aim for about 6–8 thin slices per medium eggplant, about ½ cm (¼ inch) thick. Thin enough to bend easily, but thick enough to hold the filling.
- Eggplant parcels can be assembled in ramekins up to a day in advance. When ready to bake, turn them out onto a tray and allow a little extra cooking time to ensure they’re hot through.
- For a family-size version, double the ingredients and layer them in a large baking dish.
- A splash of balsamic vinegar or red wine adds depth and sweetness.
- Swirl in a knob of cold butter at the end for a silky, restaurant-style finish.
- Store-bought: Convenient and ready to drizzle directly on the parcels.
- Storage: Can be stored in an airtight container in the fridge for up to 2 weeks. Reheat gently before using.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
