Stuffed Conchiglioni With Eggplant And Herbed Toasted Bread Crumbs Recipe by Fabio Del Buono
Cooking Instructions 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. 1 Bring a large pot of salted water to a boil for the conchiglioni. 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. 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. 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. 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. 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). 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. 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. 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. 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. 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. 11 Plate and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Air Fryer Chicken Wings California Farm Apple Syrup Tuna Cake Taco Rice Dinner Air Fryer Chicken Wings California Farm Apple Syrup Tuna Cake Taco Rice Dinner Smoked Salmon & Avocado Salad Sushi Rice Bowl Butter bread Spinach fritters Chocolate chip muffins, keto style Mango jelly ice cream Maharashtrian Stuffed Brinjal (Bharli Vangi) Mango Salsa Ice cream shake Nut-Free Lemon Rice Mango kalakand Smoked Salmon & Avocado Salad Sushi Rice Bowl Butter bread Spinach fritters Chocolate chip muffins, keto style Mango jelly ice cream Maharashtrian Stuffed Brinjal (Bharli Vangi) Mango Salsa Ice cream shake Nut-Free Lemon Rice Mango kalakand