Stuffed Eggplants with Meat and Mozzarella

Preparation

1. STEP 1 OF 13

   Wash the eggplants and cut them in half lengthwise.

2. STEP 2 OF 13

   Using a knife, scoop out the pulp, leaving about a 1 cm border, and set aside the extracted pulp.

3. STEP 3 OF 13

   In a pan, sauté the finely chopped onion and garlic in extra virgin olive oil.

4. STEP 4 OF 13

   Add the ground meat, season with salt and pepper, and cook until well browned.

5. STEP 5 OF 13

   Add the chopped pulp of the eggplants and cook for another 5-7 minutes.

6. STEP 6 OF 13

   Pour in the tomato puree and let it cook over medium heat for about 15 minutes, until the sauce has thickened.

7. STEP 7 OF 13

   At the end of cooking, add the chopped parsley.

8. STEP 8 OF 13

   Fill the eggplants with the meat and pulp mixture.

9. STEP 9 OF 13

   Add cubes of mozzarella and a sprinkle of parmesan on top of each eggplant.

10. STEP 10 OF 13

    If desired, you can also add some breadcrumbs on the surface for a crunchier crust.

11. STEP 11 OF 13

    Place the eggplants in an oiled baking dish and bake in a preheated oven at 180°C for about 20-25 minutes, or until the surface is golden and crispy.

12. STEP 12 OF 13

    Let the stuffed eggplants rest for a few minutes before serving them.

13. STEP 13 OF 13

    Garnish with fresh basil leaves for a touch of color and freshness.

General Information

Analysis

Macronutrients (100 gr)