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Eggplants Marinara
Eggplants Marinara
(Scarpone alla Marinara)
 
 
Ingredients:
 
6 fresh firm eggplants
1 and 1/2 lbs mussels
2 ripe crushed tomatoes
3 ounces Provola cheese diced
1 ounce grated Pecorino cheese
1/2 cup bread crumbs soaked in milk
16 torn basil leaves
1/2 spoon oregano
Extra virgin olive oil for frying
Salt
Freshly ground pepper
 
Directions:
 
Cut the eggplants in half lengthwise, scoop out the pulp and cut it into small squares.
 
Fry the pulp and shell separately and drain off the excess fat on kitchen paper.

In a large open saucepan with a little water, heat the mussels to open their shells.
 
Remove the mussels and chop roughly.

In a large bowl mix the mollusks, tomatoes, diced eggplants, Provola cheese, basil and bread crumbs.
 
Season with salt and pepper and fill each eggplant shell.

Place the filled shells in an oiled oven dish and sprinkle with Pecorino cheese and oregano and bake at 350 F (180 C) for 15 minutes.
 
Serve luke warm or cold. Serves 6.
 
That's it!
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