Stuffed Melanzane

Rinse the melanzane, remove the stem, cut in half and carefully scoop out with a spoon. Cut off the flesh, make the eggs cool and cut them off as well. Finely chop the parsley. Then mix it with the pine nuts and the crumbled feta cheese and fill the eggplant halves with it. Finely grate the rusk. Crush the tomatoes and melt the butter. Place the filled melanzane on a baking tray, pour the butter and the mashed tomatoes over them and sprinkle with the rusk. Bake the melanzane over medium heat in the oven.

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