Stuffed Eggplant (Melanzane Ripieni)

Ingredients
6 eggplants, cut into halves
2 eggs
1 cup of breadcrumbs
1 cup of mashed potato
1 teaspoon salt
1 clove garlic, chopped
Bunch of parsley and basil, chopped

Method 
Blanch the eggplant halves for 10 minutes. 

Then drain and let them cool. 

Scoop out the flesh of the eggplants into a bowl. 

Leave eggplant skins aside to stuff with mixture. 

Add all other ingredients until combined. 

Stuff the eggplant with mixture and shallow fry in oil on both sides.

Drain on paper towels, ready to serve.

This recipe will work with zucchini as well.
 

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