Recipe of 10 minutes of preparation +20 of cooking (some 95 calories per serving)

Ingredients for 4 persons

4 medium eggplants
1 large onion
2 ripe tomatoes
1 tablespoon of thyme
1 tablespoon of oregano
1 clove of garlic
1 sprig of parsley
50 grams grated cheese
20 grams of breadcrumbs
Oil and salt.

Prepare a pot with water and salt and heat to a boil.

Cut the eggplants in half lengthwise, peel and slice the onion in fine rings, peel the garlic and along with the parsley chop finely, cut up the tomatoes.

In a frying pan with some oil, about 15 tablespoons, fry the onion for 5 minutes over a low heat, add the tomato and cook another 5 minutes.

Cook the eggplants in the boiling water until tender, (some 15 minutes), drain, and scoop out the insides without breaking the skin. Finely chop the pulp.

Add the pulp, the thyme, and oregano to the onion mix, add salt to taste and mix well.

On a cookie sheet place the eggplant skins and stuff with the mixture.

Mix the garlic and parsley with the breadcrumbs and sprinkle over the eggplants. Sprinkle with oil and add the grated cheese. Heat until warm and brown in the broiler.