Preparation of Stuffed Eggplants in a Pan

• Wash the eggplant, cut it in half, and score a grid on the flat surface of each half with a smooth-bladed knife.
  Then score along the edge, leaving half a centimeter from the same and hollow out the eggplants’ insides to obtain two shells.
  Cut the removed flesh into cubes and set it aside.

• Chop the green onion and anchovy fillets.
  In a pan, heat some extra virgin olive oil and sauté the green onion, anchovies, and capers.
  Add the diced eggplant flesh, salt, and cook for a few minutes.
  In a bowl, pour the breadcrumbs and grated cheese and mix thoroughly.
  Take a couple of tablespoons of the obtained mixture and set them aside.

• Add the cooked flesh mixture to the breadcrumbs mixture, along with some torn basil leaves, and mix thoroughly.
  Stuff the shells with the obtained mixture, pressing well, then sprinkle their surface with the set-aside cheese and breadcrumb mixture.
  In a pan, heat a drizzle of extra virgin olive oil and cook the eggplant shells with the stuffed side down, to seal it, then remove the eggplants, add the peeled garlic clove, the tomato sauce, and put back the eggplants, this time with the stuffed side up.

• Cover with a lid and cook for about twenty minutes, checking occasionally that the sauce doesn’t dry out too much, in which case add a little water at a time.
  Serve your stuffed eggplants in a pan with the cooking sauce and some fresh basil leaves.

  Chez Bibia