Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Course | Second Course |
| Cuisine | Italian |
Ingredients
| 2 | eggplant | |
| 4 | anchovies (heads removed, fillet) | |
| salt | ||
| olive oil | ||
| tomato sauce | ||
| 2 | Mozzarella cheese |
Instructions
1.Halves eggplants lengthwise, and spoon out the eggplant flesh with a small sharp knife leaving a boat shape.
2.Cutting the eggplant flesh into small cubes. mixed eggplant flesh, mozzarella(cut into small cubes shape), and anchovies(cut into small pieces) evenly in a bowl. Season with salt, olive oil and pepper at same time.
3. Spoon the mixture into the eggplant shells and top each with 1 spoon of the tomato sauce.
4. Bake it in a preheat oven(400F) for about 30 minutes.
5. Transfer to a serving dish.
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