Ingredients
For 4 persons is necessary 1 pack of:
Single dish based on fried eggplant, mozzarella and tomato sauce
Preparation
Cut the eggplants in half length-wise, add salt and olive oil on both sides. Cook in the oven for 25 minutes at 200 °C. Remove most of the pulp from the slices in order to appear as little boats and put aside. Cut the pulp into little pieces and mix a defrost package of Bocon Eggplant Parmigiana to them in a bowl. Fill the little boats (the slices of previously cooked eggplant) and top with mozzarella. Cook in the oven for 5 minutes and garnish with basil and EVO oil.
