Ingredients
2 large eggplants
1 large onion
1 garlic clove
1 tomato
2 tablespoons chopped parsley
2 tbsp homemade breadcrumbs
Oregano, rosemary
1 handful black olives in oil
1 egg
1 mozzarella
2 tbsp grated Parmesan cheese
olive oil
Pepper
Preparation
Score around the edges of the halved eggplants and check the flesh. Bake at 200\u00b0 for a good 20 minutes.
Meanwhile, saut\u00e9 the chopped onion and garlic in oil. Add the hulled and cubed tomato, fresh and dried herbs, pitted and chopped olives and season with pepper, but do not add salt because of the olives. Remove the eggplants from the oven, allow to cool and remove most of the flesh without breaking the skin.
Add the flesh to the pan and reduce. Remove from the heat and stir in the breadcrumbs and egg, then garnish the eggplants in a gratin dish.
Top with mozzarella and sprinkle with Parmesan. Bake for 30 min at 200\u00b0 and serve with a green salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients2 large eggplants1 large onion1 garlic clove1 tomato2 tablespoons chopped parsley2 tbsp homemade breadcrumbsOregano, rosemary1 handful black olives in oil1 egg1 mozzarella2 tbsp grated Parmesan cheeseolive oilPepperPreparationScore around the edges […]<\/p>\n","protected":false},"author":2,"featured_media":201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n