Wash the eggplants and cut them in half lengthwise.
Using a knife, scoop out the flesh, leaving a border of about 1 cm, and set the removed flesh aside.
In a pan, sauté the finely chopped onion and garlic in extra virgin olive oil.
Add the ground meat, season with salt and pepper, and cook until well browned.
Add the chopped eggplant flesh and cook for another 5-7 minutes.
Pour in the tomato passata and let it cook over medium heat for about 15 minutes, until the sauce has thickened.
At the end of cooking, add the chopped parsley.
Fill the eggplants with the meat and flesh mixture.
Add mozzarella cubes and a sprinkle of Parmesan on each eggplant.
If desired, you can also add a little breadcrumbs on top for a crispier crust.
Arrange the eggplants in an oiled baking dish and bake in a preheated oven at 180°C for about 20-25 minutes, or until the surface is golden and crispy.
Let the stuffed eggplants rest for a few minutes before serving.
Garnish with fresh basil leaves for a touch of color and freshness.
A complete side dish perfect for any occasion.
Italia
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| Energy (kcal) | 78.9 |
| Carbohydrates (g) | 2.53 |
| of which sugars (g) | 2.53 |
| Fat (g) | 4.9 |
| of which saturates (g) | 2.34 |
| Protein (g) | 5.29 |
| Fibre (g) | 1.77 |
| Salt (g) | 0.08 |
