Melanzane, I love this dish so much that I finally brought it to the table a few years ago | Only 70 kcal!

Preparation

1. 1. First, put 30 ml of oil into a bowl, season with salt and the chopped garlic clove and set aside for a moment.
   2. Now clean the eggplants, cut them into round slices about 1 centimeter thick, brush them with the flavored oil and place them on a baking tray lined with baking paper.
   3. Now bake the eggplants in a preheated convection oven for 15 minutes at 190 °C.
   4. Meanwhile, place the tomato puree in a small bowl, add the remaining 30 ml of olive oil, mix, season with salt and pepper and stir.

1. Once this is done, fill the eggplant slices with the tomato paste, diced galbanino and chopped basil, fold them in half and place them on a baking tray lined with greased baking paper and sprinkle everything with breadcrumbs.
2. Finally, brush the parcels with the flavored oil and a little more breadcrumbs and bake for another 12 minutes at 190°C.