How to make
The eggplants are washed and shaped like boats, their core is carved out, salted and greased on the inside.
Bake in a preheated oven at 360°F (180°C) for 15 minutes.
During this time, the filling is prepared. The onion and garlic are stewed in oil, the chopped eggplant core, mushrooms and tomatoes are added.
Leave on the stove until they soften and season with the listed spices.
Add finely chopped parsley. The prepared mixture is used to stuff the roasted eggplants.
Pour the remaining stuffing on the sides next to the eggplants.
The juicy stuffed eggplants are placed back into the oven for another 15 minutes.
Then they are sprinkled with the grated yellow cheese, sprinkle some on the stuffing as well and place them back into the oven, until the eggplant boats are fully cooked.
