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Eggplant Sofficini

Eggplant Sofficini

A tutorial on how to make Eggplant Sofficini: delicious pockets of crunchy dough filled with eggplant, tomatoes and stretchy mozzarella!

Course Appetiser, Main
Cuisine Italian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 -10
Author Manuela Zangara



  • 1 cup milk
  • 1 cup flour sifted
  • 1 tbsp butter
  • 1 tsp salt


  • 1 eggplant cubed into 1 ½ cm - ½ inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove
  • 8 tbsp tomato purée
  • 150 gms – 5 oz. bocconcini or fresh mozzarella chopped
  • ½ tsp oregano not in the photo
  • Salt & Pepper


  • 1 egg
  • Breadcrumbs to coat



  1. Sauté the garlic clove in a pan with the extra virgin olive oil.
  2. Add the cubed eggplant and fry it off for 2 or 3 minutes.
  3. Add the tomato purée, oregano and season with salt and pepper. Cook for 5 minutes, then put the fire off and let it cool down completely.


  1. Put the milk, butter and salt in a pot and put it on the fire. As soon as it boils, put the fire off and add the sifted flour. Mix well with a wooden spoon until well combined. You will obtain a pliable dough.
  2. As soon as the dough is safe to handle with your hands, put it on a lightly floured surface and knead it until smooth and soft.
  3. Make a ball and wrap it in cling wrap. Let it rest at room temperature until completely cool.

Assembling and Coating

  1. Now roll the dough into a 3mm – 0.12 inches thick sheet. Do it on a sheet of baking paper, to make sure it does not stick. Cut out circles of 13cm – 5 inches in diameter.
  2. Mix the chopped bocconcini/mozzarella with the eggplant filling.
  3. Place some filling in one half of each dough circle, fold the other half over it and seal them well by pressing the edges closed with your fingers.
  4. Beat the egg in a bowl and add salt to it and put the breadcrumbs in a separate plate.
  5. Dip each sofficino in the egg and then coat it well with breadcrumbs, pressing with your palm so the crumbs stick well to it.
  6. Shallow fry them in warm vegetable oil. Or bake them in a pre-heated oven at 180°C (350°F) for 20 minutes, but spray them with some extra virgin olive oil before baking them.

Recipe Notes

If you don't eat eggs, use a mix of milk and a little flour instead of the egg and then coat them in breadcrumbs.

You can also freeze the sofficini uncooked. Wrap them individually in cling wrap and then put them in a ziploc bag. You can cook them from frozen whenever you want to.