How to make
Cut each of the eggplants in half lengthwise and cut off the stems. Rub salt on the cut side and soak them in water for 20-30 minutes, then rinse and dry them.
Grease the bottom of a baking pan with oil and arrange the vegetable with the cut side down.
Put them in the oven heated to 390°F (200°C) for about 30 minutes, or until the eggplants are well softened and their skin on top is slightly wrinkled. Remove them from the oven and wait for them to cool slightly.
During this time beat the eggs and crumble the white cheese in them. Add the garlic (finely grated) and the chopped parsley. If the white cheese is not too salty, you can add a little salt.
Remove the inside of the eggplants without reaching the skin, by leaving a few millimeters. Chop the soft core and add it to the stuffing.
Fill each eggplant half with the stuffing and bake, until the egg is cooked and a golden brown color is obtained.
After removing the stuffed eggplants from the oven, combine the halves together two by two.
Sprinkle with more fresh parsley and serve the Cheese Stuffed Whole Eggplants warm.
Enjoy your meal!
