1 small onion
400 g peeled tomatoes
250 g diced mozzarella
50 g grated Grana Padano cheese
1 bundle of fresh basil
salt ground black pepper
Cut eggplant along the longer side in a 0.5 thick ribbons, sprinkle with salt and leave to remove the bitterness.
Peel and cut the onion, and braise it in a pan on 2 Tbsp oil. Add cut tomatoes, salt, pepper and cook sauce for 10 minutes. At the end stir in chopped basil.
Rinse eggplant ribbons from salt. Dry them with paper towel and grill them. Use about 2/3 grilled ribbons to line cupcake molds. Stuff them with tomato sauce, mozzarella and Grana Padano. Seal with remaining ribbons.
Bake in a preheated oven on 180°C. After they’re baked, wait until they cool a little and serve with the remaining sauce.
Note: I made these pies as a part of Sale & Pepe Tasting Team for July-August 2008 issue and I’m sending it to the Weekend Herb Blogging event created by Kalyn from Kalyn’s Kitchen hosted this week by Gretchen from Canela & Comino.