Stuffed eggplant
Antonella Audino
Super appetizing fresh and light stuffed eggplant with my family recipe. Simple to do rich in taste, they are ideal for any summer lunch or dinner, comfortable to prepare in advance every time you bring them to the table is always a success.
Time of realization: 1 now
Degree of difficulty (1 to 5): 1
Ingredients
4 aubergines divided in half vertically
150 g of sweet provolone
80 g of mortadella
50 g of grated Parmesan cheese
2 cloves of garlic
50 g of oil
1 whole egg
2 tablespoons of breadcrumbs
parsley
Method
Cut the aubergines vertically and empty them with a small knife without piercing them.
Shred the aubergines. Put the oil and the garlic into small pieces in the pan, put the aubergines and cook for about twenty minutes. Salt and turn off.
Add the cheese into small pieces, the shredded mortadella, parmesan, the egg and the parsley, turn and season with salt.
Put this mixture in the emptied aubergines, sprinkle with breadcrumbs and sprinkle with a drizzle of oil.
Bake for about 30 minutes at 180 ° C in a static oven until they are colored and with a light crust on top.
They are best prepared in the morning for the evening and served at room temperature.
based on 2 Review (s)
