Preparation Steps

1. Remove the skin of the sausages and throw them away. With their stuffing, chop with a knife to reduce the biggest pieces, put salt and black pepper and keep it.

2. Cut the eggplants in the horizontal (from the top to the stem). With a spoon, remove the core and be careful not to leave them too thin. Keep the “canoe”. Leave the eggplants in salty water so they do not get dark.

3. Grate the parmesan, cut another half of the onion and the garlic in small dices and keep them.

4. Chop the bacon in small dices and add them to a small pan on medium fire. Add the seasoned stuffing of the sausages with a dash of olive oil, the onions and the garlic and broil them. Turn off the fire, add the corn flour and stir well. Keep it.

5. Boil 1 liter of water. Put the bowl with the cold water near the boiling water. While reaching the boiling, add the eggplants for 60 seconds on each side. Right after, put them in the cold water and leave to rest.

6. Preheat the oven to 200ºC.

7. Put a dash of olive oil in a half of the eggplant, season with salt and black pepper, fill out with the ragout and put a layer of grated parmesan cheese on the top. Organize the eggplants in a tray and put in the oven.

8. Let it melt and broil on the surface and serve.

Side dish: bean cream

Matches with:
– Wines: Sangiovese, Cabernet Sauvignon and Merlot.
– Beers: Rauchbier.