4 to 6 large eggplants
Peel the eggplants, blanch them in salted water, cut them in half, and scoop out the pulp with a spoon. Sliver the pulp and mix it with the bread, garlic, parsley and cheese, and season the mixture to taste. Place the eggplant shells in an ovenproof dish and fill them with the mixture, drizzle them with olive oil, and bake in a moderate oven until done.
day-old bread, stripped of the crust
garlic, minced (to taste)
parsley, minced (to taste)
grated pecorino (romano will be fine, you will enough to flavor the filling but not overpower it)
freshly ground black pepper
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