kitchen, bathroom & laundry blog
September 7, 2017

Massimo Mele's Stuffed Eggplant Parmigiana Recipe

Electrolux Ambassador and chef, Massimo Mele shares his recipe for Stuffed Eggplant Parmigiana with Truffle Cheese Sauce.

1 Hour – Serves 6

Ingredients
3 medium-size eggplants
250g cherry tomatoes,
cut in half
¼ cup picked parsley leaves
¼ cup basil leaves
12 thin slices provolone cheese
2 tbsp extra virgin olive oil
Salt
Pepper
1 clove garlic, finely chopped
Truffle sauce
70g butter
70g plain flour
1L full cream milk, heated
100g truffle pecorino, grated
Pinch cayenne pepper,
optional
1 tsp sea salt
½ tsp fresh ground pepper

METHOD

Eggplant
• Cut eggplants in half lengthways. Sprinkle the flesh side with
salt and set aside for 30 mins
• Preheat the Electrolux Steam oven to 150°C using the
Electrolux Steam function
• Place the eggplants on a plate and into the oven. Cook for
15-20 mins. To see if the eggplant is cooked, insert a skewer
into the flesh; there should be some resistance
• Chop tomatoes into quarters and mix in a bowl with the
garlic. Chop parsley roughly and add to the bowl along with
torn basil leaves and the olive oil
• Allow eggplant to cool. With a spoon, scoop out the flesh, dice
and add to the tomato mixture. Season with salt and pepper
• Turn oven onto full grill setting at 200°C
• Place the eggplant shells on a baking paper lined tray.
Spoon the tomato and eggplant mix back into eggplant.
Drizzle 3 tbsp of truffle sauce over the eggplant, place 2
slices of provolone cheese over the top and place under
the grill. Cook until brown, and then serve

Truffle sauce
• Melt the butter in a heavy-bottomed saucepan. Stir in the
flour and cook, stirring constantly (about 2 mins) until the
paste cooks and bubbles (don’t let it turn brown)
• Add the hot milk, continuing to stir as the sauce thickens,
then bring it to a boil. Add salt and pepper to taste. Lower the
heat and stir for 2-3 mins more. Mix in the truffle pecorino
• Remove from the heat. Cover with wax paper or pour a film
of milk over it to prevent a skin from forming while cooling
To Finish
• Spoon the tomato and eggplant mix back into eggplant
• Drizzle 3 tbsp of truffle sauce over the eggplant, place 2
slices of provolone cheese over the top and place under
the grill
• Cook until brown, and then serve

E&S Trading Co. (Discounts) Pty Ltd A.B.N 71007449 265 © Copyright 2017