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Instructions
Wash the eggplants thoroughly under running water. Dry them, remove the ends, and cut them in half lengthwise.
Score the flesh of each half with a sharp knife, forming a grid, being careful not to pierce the skin.
Arrange the eggplants on a baking sheet lined with parchment paper. Season with a pinch of salt and a drizzle of extra virgin olive oil. Bake in an oven preheated to 180°C for about 30 minutes, until the flesh is tender.
Meanwhile, prepare the filling: chop the fresh parsley and cut the light cheese into small cubes.
Once cooked, remove the eggplants from the oven and let them cool for a few minutes. Using a spoon, gently scoop out the flesh, leaving the skin intact, which will serve as a container.
Transfer the flesh to a large salad bowl. Add the diced cheese, grated Parmesan, breadcrumbs, chopped parsley, salt, and pepper. Mix everything together until you get a firm but soft dough.
Stuff the hollowed-out eggplants with the prepared stuffing, pressing lightly to compact them. Drizzle with a light drizzle of oil.
Bake again at 180°C for 15 to 20 minutes, until the surface is golden brown and the cheese is melted.
Remove from the oven and let stand for 5 minutes before serving.
How to serve
Stuffed eggplants are best enjoyed warm, fresh from the oven, or at room temperature . Pair them with grilled vegetables or a fresh mixed salad for a complete and balanced meal. They're also ideal prepared ahead of time and can be eaten the next day in the refrigerator.
Advice
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For an even lighter version , you can replace the light galbanino with well-drained cottage cheese or low-fat ricotta.
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Add spices like oregano, nutmeg, or sweet paprika to vary the flavor profile.
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If you want a crispier crust, turn on the broiler for the last 2 to 3 minutes of baking.
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