Eggplant and Mozzarella Stuffed Conchiglioni

Method

1. Cut the eggplant into very small dice.
2. Fry the eggplant cubes in oil heated to 180°C until golden and crispy. Drain well.
3. Meanwhile, prepare the tomato sauce: heat a little oil in a pan, add whole garlic cloves and basil, then add crushed peeled tomatoes (raw, not cooked). Season with salt. Remove garlic cloves later.
4. Add the fried eggplant to the tomato sauce and mix. Do not cook further. Let rest.
5. Cook the conchiglioni in salted boiling water for 7-8 minutes (undercooked). Drain carefully.
6. Cut the mozzarella into small pieces. If using fresh mozzarella, drain and squeeze well to remove excess liquid.
7. Spread a little tomato sauce on the bottom of a removable-bottom tart pan or baking dish.
8. Stuff each conchiglione: put some mozzarella inside the shell, then fill with the eggplant-tomato mixture. Arrange in the dish.
9. Top the stuffed shells with remaining mozzarella and tomato sauce.
10. Sprinkle generously with grated Parmesan cheese.
11. Bake in a preheated static oven at 200°C for 25-30 minutes, until golden and bubbling.
12. Let cool slightly, then carefully unmold from the pan (if using).
13. Serve warm.