Eggplant stuffed with cottage cheese and cheese

A very tasty and hearty dish - stuffed eggplant baked with cottage cheese, hard cheese and mozzarella cheese.

Ingredients

• Large eggplant - 1 pc.
• Curd - 70 g
• Hard cheese - 70 g
• Mozzarella cheese - 70 g
• White bun (bread) - 50 g
• Egg - 1 pc.
• Garlic - 1 clove
• Milk - 100 g
• Parsley (or basil) - a few sprigs
• Salt - to taste
• Ground black pepper - to taste

Directions

1. To prepare stuffed eggplants with cottage cheese and cheese, prepare the products according to the list. Wash vegetables, pat dry.
2. Cut the roll into small pieces, fill it with milk, leave for a while. When the bun is completely soft, squeeze out the excess milk.
3. Place cottage cheese, grated hard cheese and mozzarella in a deep bowl.
4. Wash the greens, dry, chop finely with a knife, pour the greens into the filling.
5. Add bun and egg.
6. Salt the filling, pepper, add the garlic passed through the press, mix.
7. Cut the eggplant in half lengthwise, put in boiling salted water and cook for 10-15 minutes. When the vegetables are completely soft, drain them in a colander.
8. Scoop out the eggplant pulp, chop it, add to the filling, mix.
9. Fill eggplant boats with cheese.
10. Preheat the oven to 180 degrees, put the stuffed eggplant in it and bake under the top grill for 20-25 minutes.
11. Ready stuffed eggplants with cottage cheese and cheese serve as a hot appetizer immediately after cooking.
12. Bon appetit!