Stuffed eggplants with cheese and vegetables

1. Carefully cut the tops off the eggplants to create a pouch.
2. Carve each eggplant all the way down inside.
3. Add salt, olive oil and bake in a preheated oven at 180°C for 35 to 40 minutes.
4. With a spoon, remove the insides from the eggplants and pour them into a bowl.
5. In the same bowl, add the chopped tomato, the caps we removed from the eggplants, the red pepper, the hot pepper, the garlic, grate the OLYMPOS White Cheese Choriatiko, the olive oil, salt, oregano, pepper and mix very well.
6. Fill the eggplants, grate the OLYMPOS Kasseri over each eggplant and bake again for another 15 minutes at 200°C.
7. Serve with fresh parsley.

Good luck!!