4 small eggplants
4 cloves of garlic, minced
4 tablespoons of olive oil
1 diced onion
Leaves from 4 stalks of parsley
500g of peeled tomatoes
Salt and black pepper to taste
200g of macaroni (conchinha or padre-nosso type)
2 cups of mozzarella, cut into cubes
2 cups of olive oil
1 cup of grated Parmesan cheese
4 small eggplants
4 cloves of garlic, minced
4 tablespoons of olive oil
1 diced onion
Leaves from 4 stalks of parsley
500g of peeled tomatoes
Salt and black pepper to taste
200g of macaroni (conchinha or padre-nosso type)
2 cups of mozzarella, cut into cubes
2 cups of olive oil
1 cup of grated Parmesan cheese
Cut the eggplants in half lengthwise
Gently remove the pulp with a knife, leaving about 0.5 cm of border and not piercing the skin
Prepare the filling: heat a pan over low heat with the garlic, olive oil, onion, parsley, tomatoes, and eggplant pulp
Cover and cook for 30 minutes, stirring occasionally to mash the tomatoes
Season with salt and black pepper
Cook the macaroni in boiling water tempered with salt
Drain and add it to the tomato mixture
Add the mozzarella and mix well
Fry the eggplant (with the cut side facing up) in hot olive oil until soft and lightly golden
Drain on paper towels
Distribute the filling between the eggplant halves and place them in a refractory dish
Dust with grated Parmesan cheese and bake in a preheated oven at 200°C for about 10 minutes, or until warm
Let it rest for 8 hours.
