Summary

Ingredients

• 500 g minced meat, half & half
• 200 g sausae, (mortadella, Italian)
• 100 g parmesan, rated
• 100 g cheese, rated Emmentaler
• 100 g olives, reen, pitted
• 1 egg (s)
• 1 bunch parsley, smooth
• 2 large vegetable onions
• 2 zucchini
• 1 eggplant (s)
• 2 small onions
• 2 cloves garlic)
• 500 g tomato (s), pizza tomatoes, unseasoned
• salt and pepper
• sugar

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Instructions

1. Finely chop mortadella, parmesan, Emmentaler, olives, parsley in a food processor, season with salt and pepper and mix well with the egg and mince.
2. Peel the onions and cut in half lengthways. Carefully separate the individual layers from each other and fill each with the mince.
3. Roughly cut the vegetables and fry them in a little oil. Add tomatoes, sugar and cook everything without the lid until al dente, season with salt and pepper
4. Put the vegetables in a baking dish and spread the filled onion boats on top.
5. Bake in the preheated oven to 180 ° for about 20 minutes. Then spread some grated Emmenthal cheese on top and bake for another 5-7 minutes.