Ingredients:
4 eggplants
150 g of stale bread
150 g of grated cheese
2 eggs
Mozzarella cheese
Parsley to taste
Tomato purée to taste

Preparation:

1. Cut the aubergines and empty them.
2. Cut the pulp into cubes and fry it in a pan, cook the aubergines in boiling water instead.
3. In a bowl, combine the bread, cheese, eggplant pulp and chopped parsley.
4. Also add the eggs, salt and pepper and mix to create a homogeneous mixture.
5. Stuff the aubergines with this mixture and some diced mozzarella.
6. Then place them in a pan after pouring a ladle of gravy on the bottom.
7. Cover the aubergines with more sauce, mozzarella and grated cheese.
8. Bake in the oven at 180 degrees for 20 minutes.