Ingredients for 4 people
2 tbsp. Breadcrumbs
4 tbsp. Chopped flat-leaf parsley
250 gr Salame, diced
250 gr Provola, diced
300 gr grated Pecorino
2 Large eggs, beaten
120 ml Extra-virgin olive oil
5 tbsp. Tomato purée
Cut the eggplants in half lengthwise, scoop out the pulp, and set it aside.
Salt the hollowes halves and set them out to dry in the sun for several hours.
Preheat the oven to 180°C. Meanwhile, chop up the eggplants pulp and mix with salt, breadcrumbs, parsley, salame, provola, pecorino, and eggs. Heat half the olive oil in a pan and cook the eggplant halves until golden; place in a baking pan. Heat the remain olive oil in the same pan and cook the pulp mixture until the eggs are just set.
Fill the halves with the pulp mixture; pour the tomato purée over them.
Bake for 30 minutes, or until the sauce is bubbling and the stuffing is browned.