2 medium eggplants
salt and pepper
4 tablespoons olive oil
2 tablespoons butter
4 medium onions, chopped
4 tomatoes, peeled and chopped
shredded cheese
bread crumbs
6 anchovy fillets, chopped
chopped parsley
2 medium eggplants
salt and pepper
4 tablespoons olive oil
2 tablespoons butter
4 medium onions, chopped
4 tomatoes, peeled and chopped
shredded cheese
bread crumbs
6 anchovy fillets, chopped
chopped parsley
Cut the eggplants in half lengthwise and make some cuts with a sharp knife
Sprinkle well with salt and let it sit for 1/2 hour
Press the eggplant to remove excess water and salt, then pat dry with a paper towel
Place the eggplant halves with the cut side down in hot olive oil, cover the pan, and cook for 10-12 minutes on each side
If necessary, add more olive oil
Remove the pulp from the eggplant and chop
Melt the butter, add the onion and cook slowly until it's soft but not golden
Add the tomatoes and eggplant pulp
Cover the pan and cook slowly for 5 minutes
Fill the eggplant casings with the mixture, sprinkle with cheese and bread crumbs
Cut the anchovy fillets into thin strips and place them on top of the eggplants in a lattice pattern
Cover with a little melted butter and bake in the oven (with the flame turned up) until golden brown
Sprinkle with parsley
Serve 4 portions.
