WHAT YOU NEED

Knife, cutting board, oven, sauce pan.
2 round eggplants
1 sprig of parsley
1 clove of garlic
10 tablespoon of crumbled bread
-(we will need the bread crumb, it is not necessary to look for a loaf with a hard crust, but possibly with a non-rubbery crumb, Tuscan bread does not have salt so we suggest a lightly salted bread so as to balance the salt with the pinches during the recipe )
black pepper
2 tablespoon of parmigiano cheese.

PREPARATION
Preheat oven to 400F.

Cut the eggplant into massive slices, consider 2 overlapping fingers as thickness. we will then have to nick these slices again to form a sort of pocket. it is essential that the cut of the notch is not complete so as to form a pocket.

Sprinkle with salt and let the water drain for 20 / 30 minutes.
Chop garlic, parsley and bread and mix everything in a bowl
Season with salt pepper and cheese and add 2 tablespoons of olive oil to give consistency to the stuffing.
The eggplant pockets covered with salt will emit water thanks to the salt. Should be well dried with simple kitchen paper, this step is to eliminate the bitter taste of eggplants.

Clean the eggplants and stuff them, not too much because eggplants will reduce in size, a drizzle of olive oil and place them on a baking tin.
Bake for 25 minutes 400F.

melanzane in tasca eggplant in a pocket