650 g of eggplant (3 medium-sized)
1 small onion, finely chopped
1 clove of garlic, mashed
3 tablespoons of olive oil
1 cup of cooked soybeans, chopped (see basic recipe)
2 medium-sized tomatoes, peeled and cut into 4 parts
1/2 teaspoon of salt
1/2 teaspoon of basil
1/2 cup of provolone cheese, grated coarse
1/2 cup of parmesan cheese, grated
1/4 cup of wheat germ
650 g of eggplant (3 medium-sized)
1 small onion, finely chopped
1 clove of garlic, mashed
3 tablespoons of olive oil
1 cup of cooked soybeans, chopped (see basic recipe)
2 medium-sized tomatoes, peeled and cut into 4 parts
1/2 teaspoon of salt
1/2 teaspoon of basil
1/2 cup of provolone cheese, grated coarse
1/2 cup of parmesan cheese, grated
1/4 cup of wheat germ
Cook the eggplants washed but still whole in boiling water for about 10 minutes
Drain and cut them in half lengthwise, removing only 1 cm of flesh from the edges
Arrange the skins on a refractory dish greased, so that one fits against the other
Heat the olive oil in a pan and fry the onion and garlic
Add the soybeans and eggplant pulp
Continue frying
Add the tomatoes, salt, and basil, and cook over medium heat for 10 minutes, stirring occasionally
Mix in the provolone cheese
Place the filling inside the skins and sprinkle with parmesan cheese and wheat germ
Put it in a preheated oven at moderate temperature (170°C) and bake for 25 minutes or until well browned
Serve 4
