Stuffed Eggplant

Directions

1. 1
   Chop the onion and saute in olive oil. Add the chopped garlic and tomatoes. Stir and cook until the onion is soft.
2. 2
   Rinse the bay leaf and add it to the stew. Add the minced meat and stir. Cook over low heat for 10 minutes.
3. 3
   Add the wine, season with salt and cook for another 5 minutes.
4. 4
   Rinse and slice the mushrooms. Add to the meat, stir and cook for another 10 minutes on low heat. Season and set aside.
5. 5
   Halve the eggplant. Remove the pulp, leaving a thick enough rind so that it doesn't lose its shape. Save the pulp of the eggplant for another recipe.
6. 6
   Place the hollowed eggplant halves in a saucepan with salted boiling water for 10 minutes.
7. 7
   Remove and drain well.
8. 8
   Place the eggplant in a baking dish with a little bit of olive oil on the bottom.
9. 9
   Stuff with the minced meat mixture and sprinkle the mozzarella cubes and chopped basil leaves on top.
10. 10
    Cook the eggplant in the oven at 375°F for 35-40 minutes.