How to make
Wash the eggplants and cut them in 2. Salt them and leave them briefly to drain if necessary. Carve out their insides using a spoon.
Braise them briefly in heated oil. Drain them on paper towels. Make a stuffing by washing the vegetables (excluding the tomato) and cutting them into appropriately-sized pieces.
Braise them in oil until they soften. Add the mushrooms, the insides of the eggplants and season with salt. Put the prepared stuffing aside and add grated cheese.
Stuff the eggplants with it and arrange them in an oven dish with baking paper. Place a round slice of tomato on top of each eggplant. Braise until golden. Sprinkle with parsley and serve.
The taste is unbelievable!
