1. Cut the eggplant and empty it.
2. Cut the pulp into cubes and fry it in a pan, cook the aubergines in boiling water.
3. In a bowl, combine the bread, cheese, eggplant pulp and chopped parsley.
4. Add the eggs, salt and pepper and mix to create a homogeneous dough.
5. Stuff the eggplant with this mixture and diced mozzarella.
6. Then place them in a baking dish after pouring a ladle of sauce on the bottom.
7. Cover the aubergines with more sauce, mozzarella and grated cheese.
8. Bake in the oven at 180 degrees for 20 minutes.
