服务：八。

这道菜塞满了大蒜，帕尔玛干酪和面包屑，与酥脆的绿色沙拉搭配时，是完美的素食晚餐。这也是消耗陈旧面包的好方法。我喜欢将其与pomodoro酱一起扔的意大利面一起食用。

此食谱摘自妈妈最好的。

betway电子竞技俱乐部

4 large eggplants (about 1 lb. each)
2汤匙。犹太盐（分裂）
1（8盎司）法式面包
1杯植物油
4个大丁香大蒜，切碎（2汤匙，分开）
5个大鸡蛋，轻轻殴打
1-1/2杯磨碎的帕尔玛奶酪
1汤匙。切碎的新鲜意大利（平叶）欧芹
2杯切碎的马苏里拉奶酪（分割）
1/2茶匙。现磨黑胡椒
3杯Mama Mia Trattoria’s Pomodoro Sauce（分为）

Preparation

将烤箱加热到350°F。切断茄子的茎和底部，然后将其切成一半。从上到下再次将每半切成一半，这样您就有宿舍（它们几乎是正方形的）。使用削皮刀，在保持皮肤完好无损的同时，尽可能多地从皮肤上切出肉。（确保您不会割伤皮肤，并确保留下一小撮茄子，约1/8英寸。）
将茄子皮放在烤盘上。撒上2茶匙的皮肤。盐并放置20分钟（盐有助于消除苦味和多余的水分）。
将茄子的肉切成1/4英寸的立方体，然后将其放在圆漏或筛子上。撒上1汤匙。盐，混合在一起，放置20分钟。
Break up the French bread into 2- to 3-inch chunks, place in a large bowl, and cover with cold water. Let soak for a few minutes to soften. Remove and discard as much crust as possible. Grab a handful of bread, squeeze out as much water as you can, and place it in another large bowl. Repeat with the remaining bread. Break up the soaked bread into smaller pieces (no bigger than 1/2 inch) and set aside.
Place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the oil and heat until shimmering. Add the eggplant skins and sauté over high heat, turning now and then until just limp and pliable, about 3 minutes (you may have to do this in batches). Transfer to a paper towel–lined plate to drain.
抓住切成丁的茄子，挤出尽可能多的水分（因此，任何苦味和额外的盐），然后转移到另一个碗中。
Drain half the oil out of the sauté pan, reserving the drained oil. Place the pan over medium-high heat. When the remaining oil is hot, add half the squeezed eggplant and sauté until golden, about 5 minutes, stirring now and then. Add half the garlic and cook for another 2 to 3 minutes. Remove to a baking sheet to cool, and repeat with the other half of the eggplant and garlic, adding 3 Tbs. of the oil used to cook the skins before adding more eggplant.
Once cooled, add the sautéed eggplant to the bread pieces in the mixing bowl.
添加打鸡蛋,帕尔玛,欧芹,1杯of the mozzarella to the bowl with the eggplant and bread. Mix well. Season with the remaining 1 tsp. salt and the pepper.
用1/2杯pomodoro酱覆盖9x13x2英寸烤盘的底部。一只手杯中的一只茄子皮，并用大约1/3杯馅料填充。(The amount depends on the size of the eggplant, but it should be enough filling so they’re three-quarters full and look like a stuffed pasta shell. Try to pack in the filling so it doesn’t come out.) Repeat with the remaining skins, placing them side by side in the pan after they are filled (they should prop each other up but shouldn’t be crammed together).
Pour the remaining pomodoro sauce over the stuffed eggplants, cover the pan with foil, and bake for 30 minutes. Remove the foil, sprinkle the eggplants with the rest of the mozzarella, and continue to bake until the sauce is bubbly, the mozzarella is lightly browned, and the interior of the eggplant is hot, 15 to 20 minutes.