1 h and 15 minutes
INGREDIENTS PER 4 PEOPLE
Bread crumbs, 5 tbsp
Grated Parmigiano Reggiano, 3 tbsp
Aromatic herbs, 2 tbsp
Extra virgin olive oil, to taste
Salt, to taste
Pepper, to taste
Wash and halve the eggplants. Engrave the pulp with a few cuts and wrap them in aluminum foil. Bake in oven at 356°F for about 40 minutes, on static (conventional) mode.
Carve the eggplants and put the pulp into a bowl. Add Parmigiano Reggiano, bread crumbs, herbs, chopped garlic, salt, pepper and a little oil. Fill the eggplants with this stuffing.
Dress with a little oil and brown in the oven at 392°F for 15-20 minutes, in gratin/grill mode.