Side Dishes from Italy - Campania
translated by Italian with
Cut lengthwise the eggplant and hollow them by way of fry boat, drain and put them into the pot of portata.Tagliuzzare raw filling of the eggplant.
Empty the pan of most of the oil and add the tablespoon of oil evo put back on the heat and add chopped onion before and after few minutes the stuffing shredded with a little 'basil.
Fry and season with salt and pepper. Now add the mozzarella cheese over low heat dissolve mescolando.Unire then the egg, more basil and pecorino cheese and mix well cook another few minutes.
Stuff the eggplant with half of the filling and Serve sprinkled with pecorino and other basilico.Volendo you can also put for a few minutes in the oven with grill function.