Ingredients
- Eggplants 4 big
- Sausages 4 cut into round slices
- Regato cheese 8 slices
- Tomato concasse 1 can chopped in the blender
- Onion 1 finely chopped
- Sunflower oil for frying
- Salt - pepper
- Olive oil 3 tablespoons
Instructions
Wash the eggplants,cut them vertically and scoop out the center (keep the scooped-out center part). Let them in salted water for 10 minutes,drain and dry them well.In a frying pan heat the sunflower oil until hot and fry the eggplants.Line the on absorbing kitchen paper to absorb the excess sunflower oil.In a pan heat the olive oil and saute the finely chopped onion and the sausage round slices. Add the scooped-out center part of the eggplants kept and stir. Add the tomato concasse, chopped in the blender,season with salt and pepper,add a little water and cook for 10 minutes.In a roasting pan line the eggplants and stuff them with the filling. Place on top of each eggplant a slice of the Regato cheese,pour the sauce left in the pan over the eggplants and bake in preheated oven at 170 degrees for 15 minutes approximately until the cheese melts, they are ready to enjoy them.
