STUFFED AUBERGINES

Ingredients:

12 small aubergines
2 eggs
2 onions
3 courgettes
grated Parmigiano Reggiano cheese
50 Gr. Grated bread, dunked into milk
Garlic and marjoram
5 Gr. dried mushrooms
Grated bread
Extra virgin olive oil
Salt
Pepper

How to cook them:

Prepare a lot of onion stuffing, then add the sliced courgettes and cook them with oil, garlic and parsley. Add the bread, which you have dunked in milk In the meantime bring the aubergines to a boil, scald them so to have them softened, then drain and cut them into two halves, then take their pulps out. Add the pulps to the courgettes and keep roast browning all the ingredients. Remove from the stove and add the eggs, marjoram, garlic and grated Parmigiano Reggiano cheese, mix everything and get a homogenous mixture. Fill the aubergines, dip them in breadcrumbs and then fry them or put them into the oven until they are golden brown.