Recipe of Eggplants stuffed with tomato sauce

Join me and let's see how to make Eggplants stuffed with tomato sauce

Instructions:

Step 1
• Heat the oven to 190° (thermostat 5)
Step 2
• Cut the eggplants in half lengthwise and remove the pulp, leaving about 5mm thick shells.
Step 3
• Sprinkle the shells and pulp with salt and let sit for 30 minutes. Then wash carefully and dry with kitchen paper.
Step 4
• Chop the pulp
Step 5
• Heat the oil.
Step 6
• Add the onions and garlic and sauté gently for 5 minutes until translucent.
Step 7
• Add the eggplant and mushroom pulp and continue cooking for 5 minutes, stirring occasionally.
Step 8
• Place the soybeans in a bowl and transfer the cooked ingredients, grind all the ingredients.
Step 9
• Mix the breadcrumbs, parsley, nutmeg and season with salt and pepper.
Step 10
• Arrange the eggplant hulls on a non-adhesive baking dish and place the filling.
Step 11
• Pour the tomato sauce around the helmets and bake for 25-30 minutes.
Step 12
• Serve as a starter or main course.