Bread-stuffed eggplant

Preparation

1. 1
   Step 1

   Cut 300 g of bread into slices and soak in water.

2. 2
   Step 2

   Wash 4 eggplants, cut them in half lengthwise, and score the flesh in a diamond pattern with a knife.

3. 3
   Step 3

   Boil the eggplants in hot water for 15-20 minutes until tender.

   Timer · 20 min
4. 4
   Step 4

   Drain the eggplants and let them cool slightly.

5. 5
   Step 5

   Drain the bread and squeeze it well to remove excess water.

6. 6
   Step 6

   Scoop the flesh out of the eggplants with a spoon, keeping the skins intact.

7. 7
   Step 7

   Chop 50 g of capers, 1 clove of garlic, and the basil. Dice 100 g of fior di latte.

8. 8
   Step 8

   In a bowl, combine the bread, 1 egg, 50 g of Pecorino, salt, and pepper.

9. 9
   Step 9

   Add the chopped eggplant flesh, basil, capers, garlic, and fior di latte to the mixture.

10. 10
    Step 10

    Fill the eggplant shells with the prepared stuffing.

11. 11
    Step 11

    Heat plenty of extra virgin olive oil in a pan and fry the eggplants on both sides until golden brown.

12. 12
    Step 12

    Drain the eggplants on paper towels before serving.