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
Choose big eggplants (aubergines) and cut them into 1 cm thick slices. Keep the skin.
In a pan fry a onion and 2 cloves of garlic until golden brown; add a tablespoon of minced parsley; 5 tablespoons of breadcrumbs; a tablespoon raisin; a tablespoon of pine nuts; a tablespoon of grated pecorino; salt and pepper. Remove from fire. Boil the eggplant (aubergine) slices until soft and stuff each of them with a part of the mixture. Roll them and fix with a toothpick. Place the stuffed rolls in a greasy Pyrex one next the other. Put over some leaves of laurel and spread with lemon juice. Bake in a moderate oven for 30 minutes.
