INGREDIENTS
gr. 500 green or yellow green beans, 2 large eggplants, 1 clove of garlic, parsley, salt, extra olive oil, 2 tablespoons of flaked Parmesan cheese.
PROCEDURE
Peel the green beans, wash them and boil them in salted water for 10 minutes. Divide the eggplants (lengthwise), prick the pulp with a fork. Place them in a pan, season with salt and oil and bake at 180 degrees for 20/30 minutes. Fill the eggplants with green beans seasoned with chopped garlic and parsley, a few flakes of parmesan and a little oil, bake another 5 minutes.
ALTERNATIVELY, eggplants can be steamed, divided in half, then seasoned and, once filled, placed in a pan, over low heat, to complete cooking.