Scarpone alla Marinara
Eggplants Marinara

6 fresh firm eggplants
1.5 lb mussels
2 ripe crushed tomatoes
3 ounces Provola cheese diced
1 ounce grated Pecorino cheese
1/2 cup bread crumbs soaked in milk
16 torn basil leaves
1/2 spoon oregano
Virgin olive oil for frying
Salt
Freshly ground pepper

Cut the eggplants in half lengthwise, scoop out the pulp and cut it into
small squares. Fry the pulp and shell separately and drain off the excess
fat on kitchen paper. In a large open saucepan with a little water, heat
the mussels to open their shells. Remove the mussels and chop roughly. In
a large bowl mix the mollusks, tomatoes, diced eggplants, Provola cheese,
basil and bread crumbs. Season with salt and pepper and fill each eggplant
shell. Place the filled shells in an oiled oven dish and sprinkle with
Pecorino cheese and oregano and bake at 350 F (180 C) for 15 minutes.
Serve luke warm or cold. Serves 6.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana


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