Stuffed Eggplant @

 

Use eggplants small, round and / or oblong boxes may be marked, cut them in half lengthwise and place them into boiling water for 7-8 minutes. Drain and cool them on a towel. Meanwhile, chop the sausage, put the bread in milk, squeeze, chop that too until creamy. Mix the sausage, bread, eggs, Parmesan cheese, salt and pepper.

Drain the eggplant with a corer, preserving the extract; this last go squeezed, chopped and added to the stuffing. Stir the filling, then, using a teaspoon, fill the eggplants that are placed on a baking sheet covered with parchment paper. Pour a drop of olive oil on each eggplant and a 'splash' of breadcrumbs.

In a hot oven at 180 degrees for 15 minutes (depending on oven).

 

EGGPLANT (small) n. 25
MORTADELLA (thick slices) gr. 300
EGGS n. 2
GRATED CHEESE gr. 50
E.V.OLIVE OIL, SALT, PEPPER, BREADCRUMBS enough