aubergines - eggplants
cutlet eggplants
eggplants "abbottonate"
wrapped eggplants
garden-warbler eggplants
stuffed eggplants
figatello eggplants
eggplants alla palermitana
little shoe eggplants
eggplants pan
roasted eggplants
bitter-sweet eggplants
fried eggplants
eggplants a funghetto
baked eggplants
eggplants alla parmigiana
eggplants with potatoes
small eggplant-balls
eggplants a scapece
eggplants a barchetta
eggplants and onion salad
quails
Cut the eggplants (aubergines) (long type) into 4-6 slices, but leave them attached at the top. Salt, then rinse and drain. Fry in abundant oil and drain. Stuff among the slices with pieces of garlic, leaves of basil and pieces of caciocavallo. Then place the eggplants (aubergines) in a baking pan, spread with tomato sauce (not completely cooked) and bake in the oven for 20 minutes.
