Stuffed Eggplant

...al punto GIUZIO!

Francesco Giuzio is the chef of the italian resturant Mia bella Roma in Miami Beach Florida (USA); its renowned cuisine is inspired on the typical dishes of Basilicata, (simple but very tasty!), that loves to innovate traditional recipes with the original fantasy of his taste!
Come in Italy, try the recipe for today:

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Stuffed Eggplant

ingredients:

• 1 cup of extra virgin olive oil
• 1 medium eggplant
• 2 oz provolone cheese
• 2 oz fresh mozzarella cheese
• 1 oz bread crumb
• 1 diced fresh tomato,fresh basil
• 2 clove of fresh garlic
• 1 cup of tomato sauce

Cut the eggplant in the middle, scoop out all the pulp, "the rest of the skin we boiled and we gonna use to be stuffed", and diced in little cubes.

Pre- heat a pan with the olive oil,roast the garlic,then add the diced eggplant,cooked well,add the diced tomato and the basil and the bread crumb, than take it off the heat,and in one bowl add to the ingredients half of the fresh mozzarella,and half of the provolone cheese,salt and pepper!!

At this point take the skin of the eggplant and stuffed with the compost that we made,add on top the rest of the mozzarella and provolone cheese!!! In a metal plate put the half of the tomato sauce,then the stuffed eggplant and cooked in a pre-heat oven for 15 minute at 380F !! Decorete with a fresh baqsil leaf and BUON APPETITO! 






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