Stuffed eggplants

Ingredients for 4 servings:

• 4 m.-large eggplant(s)
• 200 g white bread, stale, shredded
• 3 garlic cloves
• 1 small can of anchovy fillet(s)
• 80 g Parmesan, grated
• Parsley, chopped
• Rosemary, chopped
• salt and pepper
• 2 can/n tomatoes, chunky (pizza tomatoes)
• 1 onion(s)
• 2 tbsp tomato paste
• possibly tomato ketchup
• oil

Instructions

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

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Wash the eggplants, remove the stems, halve them, and trim the ends. Scoop out the eggplant flesh, leaving a 1 cm edge, and roughly chop. Fry in a little clarified butter for about 20 minutes, add the white breadcrumbs, and fry for a further 2 minutes. Mix in the crushed garlic, rosemary, parsley, finely chopped anchovy fillets, and grated Parmesan cheese. Season with salt and pepper (be careful, the anchovy fillets and Parmesan add a lot of salt!). Place the eggplant halves in an ovenproof dish and fill with the mixture. For the sauce, peel and finely chop the onion, and fry in a little fat. Add the pizza tomatoes, tomato paste, and 1-2 tablespoons of tomato ketchup, if desired, stir to combine, and season with salt and pepper. Pour this sauce into the dish with the eggplants. Bake in a preheated oven at 200 degrees Celsius for about 40 minutes. Serve with cooked long-grain rice.