Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Conchiglioni Ripieni con Melanzane al Profumo di Pane Aromatizzato

Stuffed Conchiglioni with Eggplant and Herbed Toasted Bread Crumbs

Name: Stuffed Conchiglioni with Eggplant and Herbed Toasted Bread Crumbs
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs conchiglioni pasta (500 grams); 4 large eggplants; 1 fresh shallot; 1 red onion (such as Tropea); 3.5 oz fresh bread crumbs (100 grams); 1 small bunch fresh parsley; 3.5 oz grated Parmesan cheese (100 grams); 1 garlic clove; as needed Extra virgin olive oil,; as needed Black pepper,; as needed Ground ginger,; as needed Salt,

Fabio Del Buono @FabioMasterChef

Paola

Stuffed Conchiglioni with Eggplant and Herbed Toasted Bread Crumbs

Fabio Del Buono @FabioMasterChef

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Ingredients

1 hour

Serves 4 servings

1.1 lbsconchiglioni pasta (500 grams)
4large eggplants
1fresh shallot
1red onion (such as Tropea)
3.5 ozfresh bread crumbs (100 grams)
1small bunch fresh parsley
3.5 ozgrated Parmesan cheese (100 grams)
1garlic clove
as neededExtra virgin olive oil,
as neededBlack pepper,
as neededGround ginger,
as neededSalt,

Saved

Steps

1 hour

1

Bring a large pot of salted water to a boil for the conchiglioni.
2

Trim and wash the eggplants. Slice them, then cut into cubes and set aside.
3

In a skillet, heat olive oil. Add the finely chopped onion and shallot, and sauté until softened. Add the eggplant cubes, season with salt and black pepper, and cook for about 10 minutes, stirring occasionally.
4

Meanwhile, cut the bread into thin strips, then finely chop it.
5

In a small pan, add the bread crumbs, season with salt, black pepper, ground ginger, and finely chopped parsley. Drizzle with a little olive oil and toast until golden.
6

Preheat the oven to 400°F (200°C).
7

Once the eggplant and herbed bread crumbs are ready, cook the conchiglioni until al dente, then drain and set aside.
8

Take each conchiglioni and fill with the eggplant mixture. Arrange them in a baking dish. Continue until all the pasta is filled.
9

Once all the conchiglioni are filled, drizzle with extra virgin olive oil, sprinkle with grated Parmesan cheese and toasted bread crumbs, and bake for about 10 minutes. For the last few minutes, switch to broil to brown the top.
10

After baking, turn off the oven. Using oven mitts, remove the baking dish and place it on a heat-safe surface.
11

Plate and serve.