Cappelletti stuffed with eggplant and parmesan cheese

Preheat the oven to 200 degrees with heat up and down.

Cut the eggplants in half, add a little EVOO and salt and place them on a baking tray upside down. Bake them for about an hour (until the skin is wrinkled). When they are ready, we leave them 10' in a colander so that they lose the water.

Mix the flour, eggs, 10 ml of EVOO and salt, and knead until you get a dough without imperfections.

Roll out the dough with a rolling pin until the dough is 1-2mm thick (we can do it by pieces of dough), and with a glass we cut it in the shape of a circle.

Mix the eggplant pulp with 30 grams of grated Parmesan and the filling is ready.

Put a teaspoon of filling in the middle of a circle, fold the dough into a crescent shape and seal well. Join the two ends of the crescent and the cappelletti is ready.

Repeat the previous step with all the dough.

Boil the cappelletti for 3'-4' or until they float.

Serve it with EVOO, grated Parmesan and spices to taste, and it is ready to enjoy!