Stuffed Eggplants with Tomato Sauce

Ingredients

• 2 pcsEggplant
• 1 pcsOnion
• 2 cloveGarlic
• 4 tbspOlive oil
• 80 gBreadcrumbs
• 30 gParmesan
• 80 gMozzarella
• 10 gParsley
• 10 gBasil
• 1 tspOregano
• 0.75 tspPepper
• 1.5 tspSalt
• 1 pcsEgg
• 500 gTomato

Instructions

1. 1

   Prepare eggplants

   • Halve the eggplants lengthwise and score the flesh in a crisscross pattern
   • Sprinkle with salt and let rest briefly
   • Scoop out the flesh carefully and finely chop it
   • Brush the shells inside with oil
2. 2

   Sauté vegetables

   • Finely dice the onion and chop the garlic
   • Heat oil in a pan
   • Sauté the onion until translucent
   • Briefly cook the garlic
   • Cook the chopped eggplant flesh until softened
3. 3

   Mix stuffing

   • Remove the pan from the heat
   • Fold in breadcrumbs
   • Stir in grated cheeses
   • Chop parsley and add it
   • Season with oregano and pepper
   • Bind with the egg
4. 4

   Cook tomato sauce

   • Heat oil in a pot
   • Add passata and bring to a boil
   • Stir in basil
   • Season with salt and pepper
   • Simmer briefly to thicken
5. 5

   Fill and bake

   • Preheat the oven
   • Pour the tomato sauce into a baking dish
   • Place the eggplant halves into the dish
   • Pack the stuffing firmly into the eggplants
   • Bake until the eggplants are tender
   • Rest briefly and serve