Stuffed Eggplants Cilento Style - Melanzane Imbottite alla Cilentana

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RECIPE:
6 small eggplants
1 lemon
2 cups water
Salt, to taste
Vegetable oil, for frying
For the filling:
3 eggs
1 handful grated Parmesan
2 handfuls breadcrumbs
Salt
Method:
1.Cut off the ends of the eggplants and peel. Cut the eggplant in half lengthwise then with each half slice them in half but dont cut them all the way through
2.Place them in a bowl, squeeze a lemon over them, add salt and cover with water. Set aside while you make your filling
3.Beat eggs with about 1 teaspoon of salt, add grated Parmesan and mix
4. Add 1-2 handfuls of breadcrumbs to form a paste ( if too dry add some milk to soften it)
5. Fill eggplants with the stuffing and gently press it in
6. Fry in hot vegetable oil, once browned on one side turn over ( to see if eggplant is cooked poke a knife into the eggplant, if it comes out easily it’s ready)
7.once they are browned on both sides place straight into a baking dish, cover with foil and place in over for about 20mins at 180°
8. Remove from oven and immediately placed grated cheese on top and then spoon over some cooked passata.
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