Baked Stuffed Eggplant

Baked Stuffed Eggplant
Serves 4
Print
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 2 large eggplants
  2. 2 tomatoes
  3. 1 onion
  4. 2 cloves of garlic
  5. 100g of breadcrumbs
  6. bread crumbs
  7. olive oil
  8. parsley
  9. 1 glass of white wine
  10. two tablespoons vinegar
  11. salt
  12. pepper
Instructions
  1. Boil 2 liters of water with vinegar, wash the eggplants and cut in half the long way.
  2. Throw them into boiling water for 10 minutes.
  3. Drain and allow to cool a little.
  4. Dig the eggplant with a spoon squeezing the pulp to squeeze out the water, then mince by mezzaluna knife. Put the crumbs in white wine for 5 minutes.
  5. Wash the tomatoes and cut it into small cubes, peel and mince the onion and cloves of garlic. Clean and mince the parsley.
  6. Put some oil in a pan, add the onion and sauté a couple of minutes, add the garlic and cook 1 minute, squeeze the bread and pour into the pan.
  7. Add the tomatoes, parsley, salt and pepper.
  8. Cook about 2 minutes over high heat and add the chopped flesh of the eggplant.
  9. Cook about 10 minutes.
  10. Fill with the mixture the half eggplant and place in a greased baking pan.
  11. Sprinkle with bread crumbs and place in oven preheat at 200° for 20 minutes.
Italian Cook - Italian recipes, pasta, pizza, lasagne only the original italiancook.it http://www.italiancook.it/

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