The recipe for stuffed eggplants, they are delicious prepared like this!

Prep Time: 20 minutes Cook Time: 51-53 minutes Total Time: 1 hour and 10 minutesServings: 4
Calories: 300 per serving (full meal)

Ingredients

• 2 aubergines
• 30 ml olive oil and water
• Sweet paprika to taste
• Oregano to taste
• garlic powder to taste
• salt and pepper to taste

What you need for the filling

• 300 gr of lean minced meat
• 250 gr of tomato sauce
• 2 peppers, diced
• 2 cloves of garlic
• 1 onion, chopped
• 150 ml water
• pepper to taste
• Salt to taste

What you need for dusting

• 150 gr of light mozzarella (or light galbanino)
• 30 gr of grated Parmesan cheese
• Oregano to taste

Preparation

1. First of all, take the eggplants, trim them, cut them (lengthwise) into slices less than 1 centimeter thick and place them in a drip pan lined with special paper.
2. Now brush on both sides with a solution of extra virgin olive oil and water flavored with salt, garlic powder, paprika, pepper and oregano, then bake them (hot oven) for about 20 minutes at a temperature of 180°C.
3. In the meantime, add a drizzle of oil to a non-stick pan, add the chopped onion, let it brown, add the diced peppers, add the salt, pepper, minced garlic cloves and minced meat.
4. Stir properly with a spatula, stir in the tomato sauce, mix, pour in the water, cover with a lid and cook for 10 minutes.
5. Once this is done, fill three separate slices of eggplant (placed on the drip pan one on top of the other) with the minced meat filling and grated mozzarella, do the same with the other slices. Finally, close the layers with grated mozzarella, Parmesan cheese and a sprinkling of oregano.
6. Finally, bake in a preheated oven for 15 minutes at a temperature of 180°C, then bring to the table.