Instrucciones

Cut the eggplant lengthwise. Make a few superficial cuts on the pulp. Season with salt and drizzle with a little olive oil. Place the eggplant  halves with the pulp side up on a baking sheet. Cook in the oven at 375ºF for about 10 minutes. Chop the onion, garlic and peppers in fine brunoise and the mushrooms into julienne strips.
En una Sartén Magefesa, cook onion, peppers and garlic until soft. Add minced meat and sauté for a few minutes.  Incorporate mushrooms and eggplant pulp. Cook until meat is ready. Season with salt and pepper. Add a few spoonfuls of tomato sauce to make the filling juicier.
Add a few pieces of cheese and wait until it melts. Fill the eggplants with the mixture and place them in an oven- resistant dish. Cover with the bechamel sauce and sprinkle with grated parmesan cheese. Bake in the oven at 355 °F.

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