Stuffed eggplant (2) (Melanzane Ripiene (2))
Instructions
Wash the eggplants and dry, feeling the flesh and chop it, then put it to roast in the mixture with the ground meat (200 g of meat for 4 eggplants).
Just finished cooking, remove from heat and soggiungervi a whole egg, breadcrumbs, parmesan, salt and any odors.
Put the stuffing inside of the eggplant, put onto a drizzle of raw oil and sprinkle with breadcrumbs.
In baking pan, before eggplant, put tomato sauce with a dash of salt and oil, bake the Eggplant to 180/200 degrees for about an hour.
Ingredients and dosing for 4 persons
- 4 eggplant
- 200 g of minced meat
- Breadcrumbs
- Parmigiano
- Olive oil
- 1 egg
- Tomato sauce
- Salt