Eggplant Ripene

Ingredients for 4 servings:

• 2 large eggplants
• Salt
• ½ cup olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 100 g raw ham, cut into small cubes
• 1 small can of tomatoes, peeled
• ½ cup breadcrumbs
• 1 bunch parsley, finely chopped
• ½ tsp salt
• pepper
• 1 cup Parmesan cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Stuffed eggplants

Halve the eggplants and blanch them in salted water for 10 minutes. Remove and drain well. Heat the oil in a saucepan and sweat the onions and garlic until translucent. Add the ham and sweat briefly. Strain the tomatoes through a sieve into the onions and simmer until a thick sauce forms. Remove from the heat and stir in the breadcrumbs. Mix the parsley into the mixture and season with salt and pepper. Fill the eggplant halves with the mixture, sprinkle with grated cheese, and bake in the oven or under the grill.