Sicilian-style Eggplant

Cooking

1. Cut the eggplants in half lengthwise. Make shallow grid cuts on the flesh of each half without piercing the skin.
2. Cut the butter into thin strips and insert them into the grid cuts in the eggplant flesh.
3. Lightly brush the eggplants with olive oil on top and bake in the oven at 356–392°F for about 1 hour, until they are soft and well-baked.
4. Finely chop the onion and garlic.
5. Sauté the onion until soft, then add the garlic.
6. When the onion and garlic start to brown slightly, add the minced meat.
7. Salt and pepper to taste. Mix well and break up all lumps so that the minced meat is even and crumbly. Add tomato juice and simmer until done.
8. Prepare the pesto. Blend nuts, Parmesan, olive oil, olives, and basil in a blender until smooth and creamy.
9. When the eggplants are ready, generously spoon the minced meat on top, forming a small mound.
10. Add Parmigiano cheese on top for a richer flavor and slight piquancy, followed by a generous layer of mozzarella to form an appetizing golden crust.
11. Return the eggplants to the oven and bake for another 15 minutes at 356–392°F until the mozzarella is completely melted and an appetizing golden crust forms on top.
12. Serve the finished eggplants hot along with chilled pesto. Bon appétit! 😋