How to make
Cut the eggplants in half. Carve it out with a spoon, by leaving at least a centimeter from the sides. Add salt and leave them to release their bitter juice. Cut the carved out part into small pieces. Finely chop a small onion.
Pour a cup of olive oil into a pan, add the onion and fry briefly.
Mix the minced meat with a little water, add it to the pan and fry, until it changes its color. Drizzle with a few tbsp. of white wine and wait, until the alcohol evaporates. Add the carved out part of the eggplant and tomato, which has been peeled and its seeds have been removed.
Season with a pinch of black pepper, a pinch of parsley and the crushed clove of garlic. Cover the pot and stew the stuffing, until it remains in fat. Remove it from the heat and add the breadcrumbs and grated parmesan. Homogenize the products well. Stuff the salted eggplant halves.
Pour the grated tomatoes into a wide and shallow pot. Add 1/2 cup of hot water.
Season with a pinch of black pepper, a pinch of sugar, salt and a chopped clove of garlic. Drop a few cherry tomatoes into the dish. Pour a cup of olive oil and add the eggplants. Cover the dish and cook it for about 40 minutes.
Five minutes before removing the pot from the heat, place sliced pieces of mozzarella on top of each eggplant half.
Serve the eggplant with minced meat and mozzarella warm!
