Stuffed Eggplant Recipe

For the recipe of stuffed eggplants, wash the eggplants, cut them in half for the long; dig out the pulp and keep it aside. Fry the emptied eggplants in a frying pan with a couple of glasses of well hot oil for 3-4 minutes, turning them mid-cooking; drain on kitchen paper. Wash the cherry tomatoes and cut them in half.

Cut the pulp of the eggplant kept aside; brown it in a frying pan with 4-5 tablespoons oil for 3-4 minutes; add the fresh chilli cut into rings, capers, 1 tablespoon of leaves Fresh oregano, 16 ounces cherry tomatoes, chopped garlic to taste and cook again for 3-4 minutes. Finally, out of the heat, mix the eggs, 2 tablespoons tomato sauce, 3 tablespoons grated pecorino cheese, 1 tablespoon chopped parsley and breadcrumbs; adjust with salt.

Spread the mixture into the eggplant “shells,” place them on a baking sheet lined with baking paper, completed with the remaining cherry tomatoes, a sprinkling of breadcrumbs and a drizzle of oil. Cook the stuffed eggplant in a regular oven at 375 °F for about 25 minutes.

Take out and cover with as much mozzarella as you like. place in oven for 3-5 more minutes. Take out of oven and let cool and set for 13 minutes.