Alessandra Petteni


20 conchiglioni, 2 eggplants, 2 tablespoons breadcrumbs, 1 mozzarella di bufala,  5 tablespoons of grated Parmesan, Extra virgin olive oil, salt, 350 ml. of tomato sauce .


Cut the eggplant into small cubes and fry them in hot oil. Drain them on paper towels, salt lightly and sprinkle them with breadcrumbs. Cook the in salted water conchiglioni.

Dice the mozzarella di bufala. Fill the conchiglioni with a mixture of eggplant and mozzarella di bufala. Sprinkle the bottom of a baking dish with half of the tomato sauce, put in the conchiglioni and completed with the remaining tomatoe sauce. Sprinkle with Parmesan and bake it in preheated oven at 200 degrees for 10 minutes.