Ingredients (6 people)
1/4 cup Butter (melted and cooled)
1/4 tsp. Pepper (white, ground)
Preheat the oven to 375°F. To make the filling, mix the breadcrumbs and cheese with the broth. Add the eggs, butter, seasonings
and parsley and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.
Cut the crown of each eggplant, halve them lengthwise, and with a spoon, remove some of the inside of each one. Fill each
eggplant with 3 tablespoons of the filling.
Spread about an inch of tomato sauce in a casserole. Nestle the eggplants in the sauce. The sauce should not cover the eggplants.
Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle with shredded Mozzarella and bake 15
minutes more until the eggplants are cooked, the filling is golden and the sauce has reduced.