Italian-style stuffed eggplant

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Italian-style stuffed eggplant

Italian-style stuffed eggplant




Ingredients
Number of people
-
2
+

1 eggplant

2 tomatoes

100 g mushroom

1 clove of garlic

1 onion

50 g Parmesan cheese

1 egg white

Olive oil

Oregano

Basil

Pepper

Salt




Preparation 
TOTAL TIME: 1 HR
Preparation: 15 min
Cooking time: 45 min
Step 1
Wash the eggplant, cut in half lengthwise, cut the flesh by squaring it, spread the small cubes of flesh well apart.
Step 2
Spread olive oil, basil, oregano, crushed garlic clove, coarse salt, penetrating into the grooves.
Step 3
Put at 200°C for about 45 minutes.
Step 4
When you leave the oven, let it cool down, then gently collect the flesh with a spoon.
Step 5
Sauté it in a frying pan with sliced mushrooms, peeled and cut tomatoes, herbs and a little oil.
Step 6
Mix this purée with the egg white and 40 g of Parmesan cheese.
Step 7
Stuff the shells, sprinkle with the rest of the parmesan and cook for half an hour.
I add my grain of salt



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