Ingredients:

• 6 Eggplant
• 2 tablespoons sugar
• 2 Popes
• 4 tablespoons breadcrumbs
• 1 / 2 teaspoon cinnamon
• 1 egg
• Butter

Preparation: Put the peeled potatoes boil a sin. Still warm, peel and mash with a fork. The Court aubergines in half lengthwise and boil for 15 minutes. Drain and cool. When you are old sFrías uficiente to take them, with a spoon to empty, So the exterior form a container like a pot with an inch thick. Mix the pulp of the Eggplant with potatoes. Throw in a pan with 2 tablespoons butter let cook 5 minutes. Once ready, let

them cool and then mix it with sugar, cinnamon, egg mixture and two tablespoons of breadcrumbs. Fill eggplant boats with this mixture and pour the rest over bread crumbs and 3 tablespoons melted butter. Leave it in the oven at 180 º until the surface is properly crisp, it usually takes about 15 minutes. Recipes:

• Marinated Eggplant
• Fried Eggplant
• The Neapolitan Eggplant
• Budin Eggplant
• Eggplant Cake