Cheesy Stuffed Eggplant ingredients: 4 eggplants, 3 ripe tomatoes, 1 clove of garlic, 1 deciliter of oil, 400 grams of young cheese, 2 eggs, pepper and salt.
Preparation
Cut the eggplants in half lengthwise, remove the middle part, then chop it. Peel the tomatoes, then chop them too. Cook it together with the chopped part of the eggplant in half a deciliter of oil. Add minced garlic, pepper and salt. Let it simmer on low heat for 10 minutes. Beat the eggs, mix with cheese and a little oil. Place the tomatoes in the pan, line up the eggplants, and put cheese, in each eggplant. Season with pepper and salt. Bake for an hour in a preheated oven.
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