A delicious recipe that will bring the Italian flavor to your tables.
1 kg medium size eggplant
1 cup full of mozarella grated
1 slice of stale bread
For the sauce:
4 tablespoons extra virgin olive oil
2 medium size tomatoes
5-6 cloves of garlic
1 teaspoon of salt
1 teaspoon of black pepper
Remove the skin of the eggplant, leaving longitudinal strips. Soak the eggplants in 7-8 glasses of cold water, in which you add 1 tablespoon of salt, for 30 - 35 minutes. So get the bitterness out. You can do this with milk as well. İtalians do like that). Wash the eggplants, strain them and dry them with a kitchen towel or paper towel and take the water thoroughly. Place on a baking sheet and bake at 175 degrees for 20-25 minutes. If possible, you can roast or fry them.
When the eggplants are warmed, cut them into two pieces. With the help of a teaspoon, gently scrape the eggplant inside and remove it. Put the eggplant inside of a deep bowl. Add the grated mozzarella cheese and the roasted bread you make to the chickpea size. With a fork, crush well, mix and put in the eggplants you carve with a teaspoon. Then lay them side by side on a large serving plate.
For the sauce, put extra virgin olive oil in a medium-sized pan. Immediately add crushed garlic, mix with a wooden spoon and fry for 1-1.5 minutes. Add the peeled and diced tomatoes to the pan and add salt and pepper. Stir again, cook on medium heat for 5-6 minutes and turn off the stove. Pour the sauce you prepared over the eggplants while it is hot.
If you wish, you can decorate it with finely chopped parsley before serving.