Mediterranean Stuffed Vegetable (Page 2 ) | August 23, 2025

50 g (1 1/2 oz / 1/2 cup) breadcrumbs
30 g (1 oz / 1/3 cup) grated Parmesan cheese
100 g (3.5 oz / 1 cup) grated mozzarella or mixed cheese
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon Italian herb mix
3-4 tablespoons extra virgin olive oil
Salt to taste
Instructions
Vegetable Preparation
Step 1: Thoroughly wash the eggplant and cut it into thick rounds about 2 cm thick. Sprinkle generously with salt on both sides and place it on a large plate or cutting board. Let it rest for 15 minutes to release its bitterness. This salting also helps improve the texture when cooked.

Step 2: While the eggplant rests, prepare the remaining vegetables. Wash the zucchini and cut it into rounds the same thickness as the eggplant. Their uniform size ensures even cooking.

Step 3: Wash the tomatoes and cut them into thick slices, removing the top and bottom pieces. Reserve these pieces for garnish if desired, or save them for another use.

Step 4: Peel the potato and cut it into slightly thicker slices than the other vegetables, about 2.5 cm (1 inch) thick, as potatoes take longer to cook.

Step 5: Peel the red onion and cut it into thick slices. Keep them intact for the stuffing. Carefully separate the slices to maintain their shape.

Creating the Topping
Step 6: In a large bowl, combine the breadcrumbs, grated Parmesan cheese, and half of the mozzarella cheese. This mixture will create a golden, crispy topping when cooked.
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Step 7: Add the chopped garlic, paprika, black pepper, and Italian herbs to the breadcrumbs. Season to taste, keeping in mind that the Parmesan cheese already adds a salty touch.

Step 8: Gradually pour in the olive oil while mixing, until the breadcrumbs hold together under pressure, but are not too wet. The mixture should be moist enough to adhere, but not soggy.

Preparing for Baking
Step 9: Preheat your oven to 190°C (375°F). Lightly grease a large glass baking dish or ceramic casserole dish with olive oil.

Step 10: After the eggplants have rested for 15 minutes, pat each slice dry with paper towels to remove excess water and salt. This step is crucial for achieving the perfect texture.

Step 11: Using a small spoon or knife, carefully hollow out the centers of the vegetable slices, creating small wells for the filling. For the eggplants and zucchini, remove about half of the flesh. For the tomatoes, remove the seeds and a little pulp. For the potatoes, make a shallow indentation in the center.

Assembling the Dish
Step 12: Arrange all the prepared vegetables in the baking dish, alternating colors and varieties for an attractive presentation. The vegetables should be tightly packed, but not too tightly.

Step 13: Lightly brush the tops and sides of all the vegetables with olive oil. This allows them to brown well and prevents them from drying out during cooking.

Step 14: Generously top each vegetable patch with the prepared breadcrumbs, pressing them down lightly to ensure they stay in place during cooking.

Perfectly cooked
Step 16: Place the baking dish in the preheated oven and bake for 45 minutes, or until the vegetables are fork-tender and the top is golden brown and crispy.

Step 17: Check for doneness halfway through cooking. If the top browns too quickly, cover it loosely with aluminum foil to prevent burning and let the vegetables finish cooking.

Step 18: Check for doneness by pricking thicker vegetables, especially the potatoes, with a fork. They should be tender throughout.

Finishing touches
Step 19: Remove the dish from the oven and let it rest for 5 to 10 minutes before serving. This resting time

Next: Zapiekanka ziemniaczana z hamburgerem

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