How to make
Cut the eggplants in half lengthwise. Carefully remove the insides. Sprinkle the resulting halves with a little salt and leave them to drain out the bitter juice.
Meanwhile, pan fry the finely chopped insides of the eggplants, minced meat, onions and tomatoes. After they sauté a bit, add the washed rice and 1 cup of water. Boil until semi-boiled.
Place the resulting mixture carefully in the eggplant boats. Arrange in a baking dish, with a little oil and 1 cup of water. Bake for about 30 minutes.
Before removing from the oven, sprinkle them with grated cheese. Bake for 1-2 minutes. Serve sprinkled with finely chopped parsley.
