1 Giarratana onion
10 pachino tomatoes I go
50 gr. Cacio Cavallo ragusano dop cheese
60 gr. Bread crumb
Extra virgin oil
Cut the onion in two equal parts and empty them by leaving only the two external layers.
Mince the extracted part and put it in a nonadhesive pan and add oil.
Wait until the onion becomes gilt and then add diced zucchini and eggplant.
Add salt, hot pepper and basil.
Then, take a bowl and put bread crumb, Cacio cavallo and egg on it.
Put the two compounds together and put them in the two bowls.
At the end put the two stuffed onions in preheated oven at 160° for 20 minutes.