Oven-baked stuffed eggplants

Step-by-step recipe

Step 1:

Cut off the tops of the eggplants, cut them in half lengthwise and make diagonal cuts in the flesh in a grid pattern.

Step 2:

Rub the surface of the halves with salt.

Step 3:

Line a baking sheet with paper, grease it with vegetable oil and place the eggplants on the baking sheet, cut side down.

Step 4:

Brush the eggplant skins with vegetable oil and bake for 30 minutes at 180 degrees.

Step 5:

Cut the onion into small cubes, pour vegetable oil into the frying pan, add the onion and fry for 2 minutes.

Step 6:

Finely slice the mushrooms and add them to the pan. Stir and fry for 7-8 minutes.

Step 7:

Cut cherry tomatoes into quarters and add to the pan.

Step 8:

Add salt, pepper, sweet paprika, crushed garlic, stir, cover and cook for 5 minutes.

Step 9:

Turn the baked eggplants over and mash the flesh with a fork.

Step 10:

Add a serving of stewed mushrooms and vegetables to each eggplant.

Step 11:

Finely chop another onion, pour vegetable oil into a clean frying pan, add the onion and fry until soft.

Step 12:

Add butter and two cups of tomato puree. Stir.

Step 13:

Add salt, sugar, stir and cook under the lid for 5 minutes.

Step 14:

Stir and pour in half a glass of cream. Stir again.

Step 15:

Pour the sauce into the baking dish and spread it evenly over the bottom.

Step 16:

Place the eggplants in the dish on top of the sauce.

Step 17:

Finely chop a bunch of parsley and sprinkle the parsley over the filling.

Step 18:

Grate the mozzarella on a medium grater and sprinkle over the eggplant.

Step 19:

Bake for 15 minutes at 180 degrees.

Step 20:

Place the eggplants on plates and serve, drizzled with the sauce.

Cooking tips

You can buy ready-made tomato puree or grind the tomatoes in a blender or on a grater.

It's best to use pizza grade mozzarella - it's harder and can be grated.

Take medium-fat cream.