Eggplants Filled with Rice

Let the mushrooms soften in lukewarm water.

Remove the stem from the eggplants and sear them for 15 minutes in a pot with salted hot water.

Drain the eggplants, cut them lengthways, scoop out their pulp, chop it finely and collect it in a bowl.

Boil the rice al dente in a different pot, drain it and put it in a bowl together with the eggplant pulp.

Drain and rinse the mushrooms, sprinkle them with lemon juice and brown them in a knob of butter in a separate pan together with the garlic.

Add the mushrooms to the rice and the eggplant pulp.

Mix together with the grated Parmesan, one whole egg, the minced parsley and basil and pinch of black pepper.

Stuff the scooped eggplants with this mixture, sprinkle them with a bit of breadcrumbs and place a  flake of butter on top.

Place the stuffed eggplants in a baking tray greased with butter and put the tray in an oven for about 30 minutes at 200°C.