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Stuffed eggplant

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Mozzarella cheese

250 oz

Stale bread

150 oz

Grated Parmesan cheese

2 spoons

Oregano

to taste

Aubergine

2 unit

Side Dishes from Italy - Marche

Stuffed eggplant

Stuffed eggplant

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed eggplant

A tasty outline, to be eaten as a single dish

Stuffed eggplant step 1

step 1

Dig the aubergines and set aside.

Stuffed eggplant step 2

step 2

Rosetta in frying pan with little oil the eggplant flesh.

Stuffed eggplant step 3

step 3

Bunch and squeeze the stiff bread, unite it to the pulp.

Stuffed eggplant step 4

step 4

Then add cherry tomatoes, cubed mozzarella, parmesan cheese, oregano and salt.

Stuffed eggplant step 5

step 5

Mix well and fill the aubergines with this preparation.

Stuffed eggplant step 6

step 6

Cook in the oven at 180 degrees for 30 minutes.

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