Recipe Stuffed Eggplant, Eggplant Boats

Ingredients:

6 medium-sized eggplant, 300 g of boiled rice, 200 g of minced mixed sauteed with garlic and oil, 700 grams of tomato puree, 100 g of grated parmesan cheese, 50 g of bread crumbs, 2 eggs, basil, parsley, capers desalted, 2 cloves of garlic crushed

Recipe:

First wash the eggplants and let's remove the bit, then cut them to the length-wise, we cut the outer edge and using a spoon take off the inside of the eggplant. Cut into small pieces the part just taken off and put them in a pan with a little oil, add the garlic, capers, parsley and a pinch of salt, then do it all sauté until the eggplant will not be withered, Bake and let cool at the end. We fire another pot with water, salt and eggplant emptied, once boiled, let them cool in a separate container. In a large bowl put the rice, ground beef, 180 g of cheese, breadcrumbs, 2 or 3 tablespoons of cut tomato, eggs, and the flesh of the eggplant cooled; mix well and fill with the mixture of the boats eggplant. We stuffed eggplant in a container with a spoon and pour over the tomato sauce, add a sprinkling of grated Parmesan cheese and put it in the oven to be preheated.

---

---