Stuffed eggplant (6)
Instructions
Clean the aubergines, wash them, dry them, cut them in half lengthways and boil in lightly salted water.
Remove from heat when they are al dente, let them cool down strizzatele and remove the pulp with a spoon, collecting it in a bowl.
Add the chopped parsley and chopped basil, a little oregano, capers chopped, rinsed and chopped tomato, egg, grated cheese, breadcrumbs, garlic peeled and crushed and the oil.
Mix all thoroughly, add salt and fill the eggplants with the mixture.
Grease a baking sheet with oil, sprinkle the stuffed eggplant, spolveratele of breadcrumbs and place them in the oven at moderate heat.
Let them bake, then serve well-heated.
Ingredients and dosing for 4 persons
- 4 eggplant
- Olive oil extra virgin
- 1 sprig of parsley
- Some leaves of basil
- Oregano
- 1 tablespoon of salted capers
- 1 ripe tomato
- 1 egg
- 50 g of grated parmesan cheese
- Integral breadcrumbs
- 1 clove of garlic
- Salt