Directions

1. Rinse the eggplants and boil them in salted water for 15 minutes.
2. Let them cool.
3. Then, using the appropriate kitchen tool remove their inner part carefully.
4. Keep half of the inner part (kernel) of the eggplant and cut it in pieces.
5. Mix it with the hard tack, the parsley, the cheese, the eggs, half of the tomato juice and some oil.
6. Season with salt and pepper and mix well.
7. Before starting stuffing the eggplants season them inside with some salt, pepper and sugar to give them more taste.
8. Stuff the eggplants with the mixture.
9. Place them in a heat proof pan and pour over them the remaining olive oil, tomato juice and the sugar.
10. Spread some extra hard tack and cheese on top and bake in 180 C for 45 minutes.
11. Remove from heat and let the eggplants cool in order all the juice to evaporate.