Stuffed Eggplant Medallions

Stuffed Eggplant Medallions



  • Round eggplant

  • basil

  • salt

  • pepper

  • olive oil

  • 300g of minced meat

  • 1 egg

  • 70g of Parmesan cheese

  • Crumbled mozzarella


  1. Cut the aubergines into slices of about 1 cm, then take a glass and make a hole in the center of each slice.

  2. Meanwhile, prepare your filling with minced meat, salt, pepper, 1 egg, parmesan, crumbled mozzarella and the aubergines cut into cubes and cooked in a pan that are left over from the slice cutout.

  3. Mix the mixture well and place it in the center of your eggplant frame.

  4. Dip each medallion in olive oil and then in breadcrumbs and bake for at least 30 minutes.

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