Polpettone Di Melanzane

Ingredients

• Salt and pepper - To taste
• Basil - 1 tablespoon, chopped
• Eggs - 2
• Mozzarella cheese - 1/2 cup, shredded
• Parmesan cheese - 1/2 cup, grated
• Breadcrumbs - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Eggplant - 2 large

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell.
3. Chop the scooped-out eggplant flesh and set aside.
4. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.
5. Add the chopped eggplant to the skillet and cook until tender.
6. Remove from heat and stir in the breadcrumbs, Parmesan cheese, half of the mozzarella cheese, eggs, basil, salt, and pepper.
7. Fill the eggplant shells with the mixture and top with the remaining mozzarella cheese.
8. Bake for 30-40 minutes, or until the cheese is golden and bubbly.