Corsican-style eggplants. Recipe with photo / Second dishes / Delicious

Cut the eggplants in half lengthwise, put them in boiling salted water and cook for 8-10 minutes. Then take it out of the water and let it cool.

Cut the crumb of bread into cubes, put it on a baking sheet and dry it in the oven. Then pour cold milk over the croutons and leave for 10-15 minutes. After that, lightly squeeze the bread from the milk.

Chop the basil and garlic with a knife.

Grate hard, semi-hard cheese, mash sour-milk cheese (if used) with a fork.

Use a knife and a spoon to remove the pulp from the eggplants.

Cut the eggplant pulp into small cubes and place in a bowl.

Add cheese, basil, garlic, breadcrumbs and beaten eggs there. Salt, pepper to taste and mix everything well.

Stuff the eggplant halves with the resulting mixture, place on a baking sheet lined with parchment paper, and place in an oven heated to 200 °C for 25-30 minutes. According to the recipe, ready-made eggplants should be poured with tomato sauce or served with tomatoes. This will add juiciness and complete taste to the eggplants