Stuffed Aubergines with Galbani Mozzarella and Parmigiano Reggiano

Wash the aubergines and dry well. Then, remove the ends before cutting them in half lengthwise. Take each half and carefully split along the edge of the aubergies with a knife. Put them aside as you’ll need them later. Then, wash and dice your tomatoes.

Chop or dice the aubergines. In a skillet, sauté with cloves of garlic and a drizzle of olive oil. Cook for a few minutes over a low heat.

Remove the garlic cloves and add the minced meat. Add the diced tomatoes and cook untill brown. Season with salt and pepper.

Turn off the heat, then add the Galbani Mozzarella Cucina, the Galbani Parmigiano Reggiano D.O.P., previously chopped basil and an egg. Use a spatula to mix everything.

The stuffing is now ready! Garnish the aubergines with a tablespoon of the minced meat mixture. When the aubergines are well filled, you can sprinkle grated gruyère and breadcrumbs or add some parsley leaves on top of it.

Preheat the oven to 180°C. Pour a cup of water at the bottom of a baking dish, place the aubergines on it and bake for about 40 minutes. Once the aubergines are browned, remove from the oven.

Cool these stuffed aubergines before serving them as a main dish.