Cut a large eggplant in half lengthwise. Remove the pulp, leaving a 1/2 cm thick skin. Soak the eggplant skins in salted water for about 4 minutes. Finely chop the eggplant pulp into about 3 cups; mix with 1 1/2 cups of chopped fresh parsley, 1 minced garlic clove, and 2 tablespoons of dried oregano. Cook in a non-stick skillet over medium heat until everything is tender. Add 3 crumbled slices of pork rind, 1 cup of ricotta cheese, and 1/3 cup of lemon juice. Stuff the eggplant skins. Place in a refractory dish. Cover and bake in a moderate oven for about 25 minutes or until heated through inside. Let stand for 6 hours.
Cut a large eggplant in half lengthwise. Remove the pulp, leaving a 1/2 cm thick skin. Soak the eggplant skins in salted water for about 4 minutes. Finely chop the eggplant pulp into about 3 cups; mix with 1 1/2 cups of chopped fresh parsley, 1 minced garlic clove, and 2 tablespoons of dried oregano. Cook in a non-stick skillet over medium heat until everything is tender. Add 3 crumbled slices of pork rind, 1 cup of ricotta cheese, and 1/3 cup of lemon juice. Stuff the eggplant skins. Place in a refractory dish. Cover and bake in a moderate oven for about 25 minutes or until heated through inside. Let stand for 6 hours.
