Stuffed Eggplants from Oven

Summary

Prep Time	30 mins
Cook Time	50 mins
Total Time	1 hr 20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the stalks off the aubergines and cut the aubergines in half lengthways. In a large saucepan in plenty of boiling salted water, boil the aubergine halves vigorously for 5 minutes. Strain and rinse the eggplants with cold water.
Chop the onion, garlic cloves and parsley into small pieces. In the same saucepan in 3 tablespoons of olive oil, sauté the onion, garlic, parsley and oregano until translucent. Add the chopped tomatoes and cook gently for 10 minutes with the lid closed.
In the meantime, use a sharp knife and a soup spoon to hollow out the aubergines so that about 1/2 cm of the pulp remains. The hollowed out eggplant flesh lengthways into 5 mm wide strips, then cut these strips into 5 mm cubes.
After 10 minutes of cooking, add this aubergine meat to the tomatoes, season with salt, pepper and stew for another 10 minutes.
Preheat the oven to 200 degrees.
Briefly water the capers and olives, then cut into small pieces. Cut the mozzarella into approx. 1 cm cubes.
After 10 minutes, remove the pan from the fire, stir in 4 tablespoons of breadcrumbs, capers, olives, 50 g pecorino (Parmesan), mozzarella and 1 egg. Salt and pepper. Pour the filling into the aubergine halves and place the aubergines in a lightly oiled baking pan. Drizzle with a little olive oil as desired and bake in the 200 degree oven for 20 minutes.
Variation:
Mix 1 can of chopped tomatoes with 1 glass of white wine and distribute evenly in a baking pan. Place the aubergines on top and bake as above.
In classic recipes, caciocavallo cheese is used instead of mozzarella.

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