The stuffed eggplants are a dish full of flavor and simplicity.

Appetizing and easy to prepare and bring to the table a complete second course, rich in fiber and beneficial properties for health.

PREPARED WITHOUT MEAT but with bread, cheese, and spices.

Shall we prepare them?

If you like this vegetable, check out these other recipes right below:

Ingredients

Let’s see the ingredients we need to make this recipe

Tools

First, wash and slice the eggplants. Be careful not too thin, about 0.39 inches thick.
Take the baking tray, line it with parchment paper or a silicone mat and lay the eggplant slices on top.
Lightly oil on both sides the eggplants, and bake at 356°F with fan for about 30/35 minutes.
When they are soft, turn off the oven and set them aside.
In a container, soak the bread crumbs in milk.
In another bowl, mix together the egg, salt, squeezed crumbs, pine nuts, chopped parsley, and grated Parmesan.
Combine everything to create a nice soft but compact dough.
Finally, to finish, take the eggplants and on each slice spread a little dough to cover them.
Then add the ricotta and a slice of provola.
To finish, a sprinkle of breadcrumbs, a sprinkle of Parmesan, and a drizzle of olive oil.
Turn on the oven and once hot, bake the eggplants at 356°F with fan for about 20 minutes.
They will be ready when golden on top.

If you have leftover dough with which we stuffed the eggplants, I’ll tell you how to use it.

Add ricotta, a few cubes of provola and make small meatballs, which you will pass in breadcrumbs before baking.

You will see how delicious.

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