Stuffed eggplant (5)
Instructions
Cut eggplants in half lengthwise and remove the pulp in the middle.
The latter will be together with the chopped tomatoes and cook with a little oil, salt and pepper for about twenty minutes.
Then add beaten eggs, a handful of pecorino cheese, a bit of breadcrumbs and sliced mortadella.
Mix well and fill with the mixture drained Eggplant; place in a greased baking oil and season again with salt and pepper.
Before putting in the oven, at moderate heat, add to the bottom of the pan a finger of water.
Cook for about an hour.
Ingredients and dosing for 4 persons
- 4 eggplant
- 2 firm ripe tomatoes
- 2 eggs
- Breadcrumbs
- 1 handful of grated pecorino cheese
- 100 g of mortadella
- Olive oil extra virgin
- Salt
- Pepper