List of Ingredients
- 1 lb. 5 OZ. of long eggplants
- 11 OZ. of mozzarella di bufala
- 7 OZ. of cherry tomatoes
- 3/4 C. of grated Parmigiano Reggiano
- Basil
- Extravirgin olive oil
- Salt
- Pepper
Method
Trim the ends of the eggplants and partially peel them, removing only strips of the peel. Cut them into rounds 1 1/2 inches thick and hollow them out to form “boats.” In a pan with a little extra-virgin olive oil, sauté the eggplant pulp you removed and set it aside.
Place the eggplant rounds on a baking tray covered with parchment paper, sprinkle them with salt, drizzle them with oil and bake them at 400°F for about 10 minutes. In a bowl, combine the mozzarella, cut into small cubes, with the Parmesan cheese, the sautéed eggplant pulp and the cherry tomatoes, peeled and cut into chunks, and season the mixture with salt, pepper and a few torn basil leaves. Remove the eggplants from the oven, stuff them with the cheese mixture and bake them, still at 400°F, for another 10 minutes. Serve.