Stuffed eggplants

Ingredients for 2 servings:

• 2 eggplant(s)
• 60 g Grana Padano
• 4 garlic cloves
• 1 can of pizza tomatoes
• some basil leaves
• some vegetable broth
• some Grana Padano, grated, for sprinkling
• some olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the eggplants, remove the ends, and quarter them lengthwise. Make crosswise incisions about 2 cm apart in six of the eggplant quarters. Slice the cheese and garlic. Fill the quarters alternately with cheese, garlic, and basil. Dice the remaining two-quarters of the eggplant and fry them in a pan with a little oil. If there is any cheese, garlic, and basil left over from the filling, add them to the diced pieces as well. Add the pizza tomatoes and season with salt and pepper. Place the stuffed eggplant pieces in a baking dish and season with pepper. Pour a little vegetable stock into the bottom of the dish. Spread the tomato sauce over the eggplants and sprinkle with grated Grana Padano. Bake in an oven preheated to 180°C for about 40-45 minutes. Serve with baguette. As an appetizer, it makes 3-4 servings.