It is an unusual eggplant parmigiana, in which the eggplant itself and ‘the container of all the ingredients: fine to be presented in the table as individual portions, as good as the “usual” parmigiana, light why not fried.
Are easy and quick to make ….. then we come to the ingredients and preparation:
Ingredients for 4 people: 2 round eggplants, datterini 30 cherry tomatoes, mozzarella, 8 tablespoons grated Parmesan cheese, oregano, salt, extra virgin olive oil.
Wash and cut the eggplants length-wise: with a knive cut vertically along the edges at a distance of approximately 1 cm from the skin so you can dig. With a spoon, remove the white pulp of here
Lightly salt the inside of the eggplant and leave them upside down on a plate for about an hour so that they lose a bit ‘of water of bitterness. After this phase dry with kitchen paper the inside of the eggplant and cook in oven at 160 degrees for about 15 minutes. After this time, remove the eggplant from the oven and let them cool.
Meanwhile, dice the flesh of the eggplant and start to cook them in a pan with two tablespoons of olive oil.
Cook, stirring for about 10 minutes: then add the tomatoes have been washed chopped. Season with salt and season with oregano and continue cooking for about 15 minutes: allow to cool and stir the mixture with the diced mozzarella. Then fill the boats with two tablespoons of the mixture, sprinkle with two tablespoons of grated parmesan and complete adding another compound to fill the eggplant
Cook the boats in the oven at 180 degrees for 15 minutes there
