Stuffed Eggplant (version IV)

1 large eggplant
freshly grated parmesan cheese
dry bread crumbs finely grated
garlic finely minced
crushed fresh basil
olive oil

1. In the large eggplant, make four even slits from top to bottom around the eggplant but not all the way through the middle.

2. Stuff with a mixture of cheese, bread crumbs, garlic, basil and enough olive oil to hold everything together.

3. Lightly fry the stuffed eggplants in olive oil on all sides.

4. Make a good spaghetti sauce. About 1/2 hour before serving the sauce put the stuffed eggplants in the sauce and simmer. Remove the eggplants and cut into about 2 1/2 cm slices. Spread them over a long dish and spoon the sauce over the top. Grate a little more cheese.



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