准备

• Heat the oven to 350°F. Cut off the stem and bottom of the eggplants, and then cut them in half widthwise. Cut each half in half again from top to bottom so you have quarters (they will be almost square-shaped). Using a paring knife, cut as much flesh out of the skins as possible while still leaving the skins intact. (Make sure you don’t cut the skin and make sure to leave a tiny bit of eggplant still on, about 1/8 inch.)

  Place the eggplant skins on a baking sheet. Sprinkle the skins with 2 tsp. salt and set aside for 20 minutes (the salt helps get out the bitterness and excess moisture).

  Dice the eggplant flesh into 1/4-inch cubes, and place in a colander or sieve set over a bowl. Sprinkle with 1 Tbs. salt, mix together, and set aside for 20 minutes.

  将法国面包分成2到3英寸的块，放入一个大碗中，并用冷水盖上。让浸泡几分钟以软化。取出并丢弃尽可能多的外壳。抓住少量面包，尽可能多地挤出水，然后将其放在另一个大碗中。重复剩下的面包。将浸泡过的面包分成较小的碎片（不超过1/2英寸），然后放在一旁。

  将一个大的（12至14英寸）炒锅放在高火上几分钟。热时，加油并加热直至闪烁。将茄子皮和高火加入，然后不时地转动，直到li行柔韧，大约3分钟（您可能必须分批进行此操作）。转移到纸巾衬里的板上以排水。

  Grab handfuls of the diced eggplant and squeeze out as much moisture as possible (and therefore any bitterness and extra salt), and transfer to another bowl.

  将一半的油从炒锅中排出，保留排水的油。将锅放在中火上。当剩余的油变热时，将挤压的茄子和炒一半加入金黄色，大约5分钟，不时搅拌。加入一半大蒜，再煮2至3分钟。取出烤盘以冷却，然后与另一半的茄子和大蒜重复，加3汤匙。在加入更多茄子之前，用来煮皮肤的油。

  Once cooled, add the sautéed eggplant to the bread pieces in the mixing bowl.

  Add the beaten eggs, Parmesan, parsley, and 1 cup of the mozzarella to the bowl with the eggplant and bread. Mix well. Season with the remaining 1 tsp. salt and the pepper.

  Cover the bottom of a 9x13x2-inch baking dish with 1/2 cup of pomodoro sauce. Cup one of the eggplant skins in one hand and fill it with about 1/3 cup of the stuffing. (The amount depends on the size of the eggplant, but it should be enough filling so they’re three-quarters full and look like a stuffed pasta shell. Try to pack in the filling so it doesn’t come out.) Repeat with the remaining skins, placing them side by side in the pan after they are filled (they should prop each other up but shouldn’t be crammed together).

  将剩余的pomodoro酱倒在填充的茄子上，用箔纸盖住锅，然后烘烤30分钟。取出箔纸，撒上茄子的其余部分，然后继续烘烤，直到酱汁起泡，马苏里拉奶酪浅褐色，茄子的内部变热，15至20分钟。