Potatoes in pizza
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117 recipes
Stuffed Eggplant with potatoes
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
to taste
Potatoes
6 unit
Onions
1 unit
Canned tomato sauce, without salt
1/2 liter
Mozzarella cheese
1 unit
Garlic
3 wedges
Grated Parmesan cheese
150 grams
Breadcrumbs
400 grams
Eggs
3 unit
Aubergine
2 unit
second courses from Italy - Puglia
Stuffed Eggplant with potatoes
Stuffed Eggplant with potatoes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The stuffed eggplant is a spectacle of nature.
preparation
step 1
Put the dry bread soaked in cold water and let us as long as you will not be softened.
step 2
Meanwhile, prepare the sauce. In a pot put two cloves of garlic, a little oil and the tomato puree. Turn with a wooden spoon and cook for 20-30 minutes over low heat.
step 3
Preparation eggplant While the sauce is cooking and the bread is softening, peel the eggplants and cut in two by the long side With the help of a knife and a spoon dug the boats eggplant.
step 4
Dice the center of eggplant you have taken away and put in a pan with a little oil and a clove of garlic. Leave to brown and soften for 10 minutes and remove from heat.
step 5
Stuffing preparation When the bread becomes soft, squeeze it well and crumble it into a large bowl.
step 6
Add the browned eggplant, eggs, diced mozzarella, Parmesan, salt and mix well dough.
step 7
Composition Take the boats eggplant and fry on both sides in the pan where you had cooked the chopped eggplant.
step 8
At this point in a paid one layer of sauce pan, add the onion cut into slices, the potatoes cut into four by part of the long side and a pinch of salt.
step 9
Adagiateci over the boats of eggplant and fill them with plenty of stuffing.
step 10
Drizzle everything with the sauce and a good handful of Parmesan cheese. Bake at 180 degrees for 20 minutes, served pretty hot. Done!
