- Small aubergines 10
- Minced meat to taste, (I use pork & veal), 500g
- Old bread 200g
- A cup of milk, 250ml
- 100g of Parmesan or Pecorino, grated
- Minced garlic cloves 2
- Half a bunch of fresh basil, leaves only
- Whole eggs 2
- Salt & pepper
- Seed oil for frying the aubergines
- Tomato sauce
- Tomato puree 1.5 lt
- Olive oil 4 spoons
- Onion 1 small chopped
- Garlic one clove minced
- 3 fresh bay leaves
- Salt and pepper to taste
Clean and wash the aubergines and cut them in half lengthwise, score the pulp with a sharp knife, creating a border of about 1cm.
Put plenty of water in a pot and when it boils, add the aubergines, cook them for 5 minutes, remove the aubergines with a slotted spoon and let them drain on a pan lined with absorbent paper.
When the aubergines are warm, remove the pulp from the aubergines, put the shells aside, chop the aubergine pulp, put it in a bowl and then add the cheese, the minced meat, the garlic, the minced basil, the eggs, salt and pepper; soak the stale bread in the milk for a few minutes, squeeze the bread with your hands, add the bread to the mixture, mix well, the dough must be firm and not soft; fill the shells with this mixture.
Put plenty of seed oil in a large frying pan, heat the oil and when it is hot, add the aubergines and cook them until they are golden brown.
Put the olive oil in a pan and heat for 1 minute, then add the onion, garlic and bay leaf, cook for 10 minutes, add the tomato puree and cook at medium temperature, salt and pepper, let it cook for 30 minutes.
Heat the oven to 200ºC; put the aubergines in a baking tray and cover with the tomato sauce, cover the trays with foil and put in the oven and cook for 30 minutes.