1

Chop the onion and saute in olive oil. Add the chopped garlic and tomatoes. Stir and cook until the onion is soft.

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

Add the wine, season with salt and cook for another 5 minutes.

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

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

Place the hollowed eggplant halves in a saucepan with salted boiling water for 10 minutes.

7

Remove and drain well.

8

Place the eggplant in a baking dish with a little bit of olive oil on the bottom.

9

Stuff with the minced meat mixture and sprinkle the mozzarella cubes and chopped basil leaves on top.

10

Cook the eggplant in the oven at 375u00b0F for 35-40 minutes.

Stuffed Eggplant