- 1 big eggplant
- 1 white onion
- 300 gr spinach
- 60 gr of butter
- 20 cubes of scamorza cheese
- 2 spoons of thick milled breadcrumbs
- Extra Virgin Olive oil, salt and pepper
Cut the eggplant in half, following its long side. Use a knife and a spoon to remove the inner white part and make cubes out of it. Preheat the oven at 200°C and bake the two halves of the eggplant for about 10 minutes.
Cut the white onion into thin slices and cook it in a pan with the butter. Add the diced eggplants and cook until it becomes soft (about 10 minutes). Add some salt and pepper.
In another pan, warm up a spoon of extra virgin olive oil and cook the spinach until they get rid of the water and become soft. Add salt and pepper, then drain them and add them to the mix of onion and eggplant. Add the breadcrumbs.
Finally, dice the scamorza cheese, you will need about 10 for each half eggplant.
Fill each half with the mix and top it with the scamorza cubes. Bake in the oven at 200°C for about 35 minutes.