3 medium eggplants
2 tablespoons of olive oil
2 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
2 medium tomatoes, peeled, seeded, and diced
3/4 cup of bread soaked in water and squeezed
1/2 teaspoon of oregano
6 fresh basil leaves, chopped
1/2 cup of grated Parmesan cheese
3 medium eggplants
2 tablespoons of olive oil
2 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
2 medium tomatoes, peeled, seeded, and diced
3/4 cup of bread soaked in water and squeezed
1/2 teaspoon of oregano
6 fresh basil leaves, chopped
1/2 cup of grated Parmesan cheese
Cut the eggplants in half lengthwise, remove the insides with a spoon, leaving a 1 cm border
Soak the eggplant flesh in water to prevent discoloration
Place the boats in boiling salted water for 8 minutes
Remove from the water and set aside
Fry the garlic and parsley in olive oil
Add the eggplant flesh
Fry, stirring occasionally, until they change color, then add the tomatoes
Cook for 10 minutes
Add the bread, oregano, basil, and Parmesan cheese
Mix well, remove from heat, and fill the boats
Place in a greased baking dish and bake at 200°F (90°C) for 15 minutes
Garnish with sprigs and serve hot or cold, makes 6 servings.
