• 2 eggs
  • grated bread
  • tomato sauce
  • 30 gr of grated pecorino from Puglia
  • extra virgin olive oil
  • 2 heavy slices of mortadella
  • salt pepper.


Wash and cut in two parts (in the vertical sense) the aubergines. Use a tablespoon to eliminate the internal pulp that will be cut in small stock cubes and left under salt for half an hour. Let both the pulp and the little cup fry.

In a tureen, knead the shaked eggs with the grated bread, grated pecorino and mortadella cut in small pieces. Add the pulp to the mixture and mix.

In a pot spill some tomato sauce and put the little cups filled with the mixture. End with salt, pepper and the other tomato sauce.

Put in the oven and let it cooking for half an hour.

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