Baked stuffed eggplants

Baked stuffed eggplants

Recipe from the Black Countess of Eggplants in the Oven Stuffed Ingredients1 eggplant1 tomato150 g cooked ham150 g gruyere1 bunch of parsley1 tablespoon bread crumbs seed oil for the tile, pepper PreparationEliminate the ends and the stalk of the eggplant and cut it into slices about 1/2 cm thick. Grease the baking tray, place the slices of eggplant on top and season with salt. Preheat the oven to 170C. Dice the tomato. Remove the fat from the ham and the rind of the cheese, then cut both into cubes. Remove the stalks from the parsley and finely chop the leaves. Dry the slices of eggplant with absorbent paper. In a large bowl, mix the tomato, cheese, ham, parsley and breadcrumbs. Salty and peppered. Spread the ham and cheese mixture in spoonfuls over the slice of eggplant and bake for 20 minutes, until the cheese is melted and golden on the surface.

 
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