Stuffed eggplant: the recipe for a quick and tasty second course

published on 4 September, 2020 at 11:41
Stuffed aubergines: the recipe for a quick and tasty second course

INGREDIENTS:
Eggplant 1.5 kg
Parsley
EVO oil 70 ml
Salt to taste
2 cloves garlic
Breadcrumbs 100 gr
Cheese 100 gr
Mortadella 100 gr

Preparation:
Cut the eggplant into slices, then add the parsley to the oil, garlic and salt and blend. Brush the eggplant with the mixture and cover with breadcrumbs. Bake in the oven at 200 ° C for 15 minutes. Stuff with mortadella and cheese and put back in the oven at 200 ° C for 5 minutes.
 
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