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- Eggplants Marinara
- (Scarpone alla Marinara)
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- Ingredients:
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- 6 fresh firm eggplants
1 and 1/2 lbs mussels
2 ripe crushed tomatoes
3 ounces Provola cheese diced
1 ounce grated Pecorino cheese
1/2 cup bread crumbs soaked in milk
16 torn basil leaves
1/2 spoon oregano
Extra virgin olive oil for frying
Salt
Freshly ground pepper
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- Directions:
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- Cut the eggplants in half lengthwise, scoop out the pulp and cut it into small squares.
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- Fry the pulp and shell separately and drain off the excess fat on kitchen paper.
In a large open saucepan with a little water, heat the mussels to open their shells.
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- Remove the mussels and chop roughly.
In a large bowl mix the mollusks, tomatoes, diced eggplants, Provola cheese, basil and bread crumbs.
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- Season with salt and pepper and fill each eggplant shell.
Place the filled shells in an oiled oven dish and sprinkle with Pecorino cheese and oregano and bake at 350° F (180° C) for 15 minutes.
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- Serve luke warm or cold. Serves 6.
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- That's it!
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