Polpettone Di Melanzane

Ingredients

Salt

to taste

Black pepper

to taste

Fresh basil leaves

10, chopped

Eggs

2, beaten

Mozzarella cheese

1 cup, shredded

Parmesan cheese

1/2 cup, grated

Breadcrumbs

1/2 cup

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Olive oil

2 tablespoons

Eggplant

2 large

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/2-inch shell. Set the shells aside.
3. Chop the scooped-out eggplant flesh into small pieces.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until they soften and become aromatic.
5. Add the chopped eggplant to the skillet. Cook until it becomes tender, stirring occasionally.
6. Remove the skillet from the heat. Stir in the breadcrumbs, grated Parmesan cheese, half of the shredded mozzarella cheese, beaten eggs, chopped basil, salt, and pepper. Mix well until all ingredients are combined.
7. Fill the reserved eggplant shells with the skillet mixture, ensuring it's packed well. Top each filled shell with the remaining shredded mozzarella cheese.
8. Place the filled eggplant shells on a baking sheet and bake for 30-40 minutes, or until the cheese on top is golden and bubbly. You can broil the dish for the last few minutes for a more golden top if desired.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with extra fresh basil if desired.