Stuffed eggplants, gluten-free and lactose-free

Wash the eggplants and cut them in half.

With a spoon or a knife, remove the eggplant flesh leaving about half a centimeter of border.

Sprinkle the eggplant halves with salt and place them cut-side down on a plate to draw out the water.

Cut the cherry tomatoes into quarters.

In a pan, heat the oil and the garlic clove cut in half.

Add the cherry tomatoes, salt, oregano and half a teaspoon of sugar.

Let cook for a few minutes, then add the eggplant flesh cut into small pieces.

Adjust the salt and cook until the flesh is soft, then remove the garlic.

Drain and dry the tofu well.

Turn the oven on to 180°C.

Crumble the tofu into the pan and let it season for a few minutes, then turn off the heat.

Blend the breadsticks to make crumbs.

Transfer the mixture to a bowl and add 3 tablespoons of crumbled breadsticks, mixing well.

Cover a baking tray with baking paper, place the eggplants cut-side up and fill them with the mixture.

Sprinkle the remaining crumbled breadsticks over the stuffed eggplants, drizzle with oil and bake on the middle rack for about 30 minutes.

The eggplants are ready when they are soft.