Ingredients:

• 2 round eggplants
• 1 sprig of parsley
• 1 clove of garlic
• 10 tablespoons of crumbled bread
• Black pepper
• 2 tablespoons of Parmesan cheese

What you need:

• Knife
• Cutting board
• Oven
• Saucepan

Method: 

1. Preheat the oven to 400F.
2. Wash and dry the eggplants.
3. Slice the eggplants into rounds.
4. In a saucepan, sauté the garlic in olive oil until fragrant. Add the crumbled bread to the saucepan and cook until golden brown. Season the bread with salt and pepper to taste.
5. In a separate bowl, combine the eggplants, parsley, and Parmesan cheese. Place the eggplants in a baking dish and top with the bread mixture.
6. Bake in the preheated oven for 20-25 minutes, or until the eggplants are tender and the bread is crispy.
7. Cut the eggplant into large slices, approximately the thickness of two overlapping fingers. Make small incisions in each slice to create a pocket. It is important that the engravings are not completely cut through to form a pocket.
8. Sprinkle the eggplant slices with salt and let them drain for 20 to 30 minutes.

(Note) The eggplant pockets, coated with salt, will release water due to the salt. Thoroughly dry the eggplant slices with kitchen paper to eliminate the bitter taste of the eggplant.

9. Chop garlic, parsley, and bread, then mix them together in a bowl. Season the mixture with salt, pepper, and cheese. Add two tablespoons of olive oil to create a consistent stuffing.
10. Clean the eggplant slices and stuff them with the prepared mixture. Be careful not to overfill, as the eggplant will shrink during cooking. Drizzle a little olive oil over the stuffed eggplant slices and place them on a baking tray.
11. Bake in the preheated oven at 400°F for 25 minutes.

eggplant in a pocket