Italian Stuffed Eggplant

Mozzarella cheese is a key ingredient in many famous Italian dishes, such as pasta, lasagna, soup, salad, and stuffed eggplant. This cheese is the winning card of any meal. Welcome to the rich and diverse food culture of Italy! You can easily enjoy a simple and delicious dish. As the Italians say. Buon appetito. Enjoy your meal!

Ingredients

• 3 tomatoes
• 1 teaspoon Salt
• 2 Eggplant
• 100 grams Mozzarella cheese Pizza cheese
• 10 Mushrooms
• 1 teaspoon Black pepper
• 2 tablespoons Parsley Fresh and chopped
• 1 teaspoon Thyme or Marjoram
• 2 Garlic Cloves
• 5 tablespoons Vegetable oil

Directions

1. Mozzarella cheese is a key ingredient in many famous Italian dishes, such as pasta, lasagna, soup, salad, and stuffed eggplant. This cheese is the winning card of any meal. Welcome to the rich and diverse food culture of Italy! You can easily enjoy a simple and delicious dish. As the Italians say: Buon appetito. Enjoy your meal!Trim the stem of the eggplant, cut around the cap without removing it; peel the skin starting from under the cap (you can peel it in stripes alternately). Make a slit on one side of the eggplant, starting 2–3 cm below the cap and stopping the same distance before the bottom. Sprinkle salt on and inside the eggplant, and let it sit in a colander for half an hour; then rinse it under cold water and let it drain and dry. (Note: At this stage, you may also cut the eggplant in half lengthwise without removing the cap, as long as the above instructions are followed.)
2. Chop the onion and tomatoes, and grate the garlic.
12. Pour some oil into a pan and place it over low heat. Put the eggplants in the oil and turn them several times until all sides are fried. Once all the eggplants are fried, set them aside to cool.
13. Now prepare the stuffing for the eggplants. Pour some oil into a pan, place it over low heat, and sauté the onion until it becomes translucent. Add the chopped tomatoes and fry until their juice is absorbed. Add the garlic and sauté. Then add the parsley and mushrooms, followed by the salt and pepper, and mix well. Once all the ingredients are well combined, let the mixture cool.
14. Empty the inside of the eggplants and chop the removed flesh. Mix the chopped flesh with the prepared stuffing. Then, stuff the eggplants with the mixture, pressing gently, and sprinkle the pizza cheese on top. Arrange the eggplants on a baking tray and preheat the oven to 180°C. Place the tray in the oven for 15 minutes and turn on the grill to brown the top of the eggplants. Once removed from the oven, sprinkle some dried marjoram, thyme, or a combination of both on the cheese.